Ingredients
- 1 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ⅓ cup oil
- ½ cup soy milk
- ½ cup coconut milk
- 2 teaspoons vanilla extract
- ½ teaspoon lemon zest, finely grated
- DULCHE SIN LECHE TOPPING, Prepare Borwn Rice Caramel Glaze but whisk 1/4 cup brown sugar after arrowroot thickes, but before adding the brown rice syrup.
- ¼ cup unsweetened shreedded coconut
Directions
1. Preheat oven to 350 degrees F. Prepare Dulche Sin Leche topping first and set aside to cool.
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together the oil, soy milk, coconut milk, lemon zest and vanilla. Make a well in the center of the dry ingredients and pour in wet ingredients. Mix until relativley smooth.
3. Fill cupcake liners two-thirds of the way full. Pour 1 teaspoon of Dulche sin Leche topping on top of each cupcake, then use a butter knife to stir tops of cupcakes a few times to swirl the sauce. Bake for 22 to 25 minutes. Cool cupcakes for a few minutes and transfer to wire rack until lukewarm.
TO ASSEMBLE:
1. Sppon 2 to 3 teaspoons of Dulche Sin Leche on top of lukewarm cupcakes. Sprinkle tops with shredded cocnut for garnish. Topping will be sticky; allow to sit for an hour and the Dulche Sin Leche topping will firm up a little. Allow to completely before eating.
cupcakes
Dulce Sin Leche Cupcakes. To import, drag image to your MacGourmet recipe box.