cup) capacity mini-muffin holes with paper cases.Preheat the oven to 180°C (350°F/Gas 4). Line 42 x 30 ml (1 fl oz/ cup) capacity mini-muffin holes with paper cases.
To make the cupcakes, sift the flour, baking powder and cinnamon together into a bowl.
Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 2–3 minutes or until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, in 2 batches, alternating with the buttermilk, scraping down the sides of the bowl as required. Add the vanilla extract and combine well.
Transfer the batter to a large piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe into the cases, filling them three-quarters full. Bake for 10–12 minutes or until lightly golden and they spring back lightly to the touch. Cool in the tins for 1–2 minutes, then turn out onto wire racks to cool completely.
Fill a piping bag fitted with a small plain nozzle tip with the dulce de leche. Insert the nozzle into each cupcake and pipe a little dulce de leche into the centre.
To make the frosting, place the butter, icing sugar, cream and vanilla extract in the bowl of an electric mixer and beat on medium speed for 3–4 minutes. Increase the speed to high and beat until light and creamy. Reduce the speed, add the dulce de leche and beat to combine. Transfer to a large piping bag fitted with a small star nozzle and pipe onto the cupcakes. Dust with the extra cinnamon.
NOTE: Dulce de leche is available from Latin American grocers and gourmet food shops.
MAKES 42
185 g (6½ oz/1¼ cups) plain (all-purpose) flour
¾ teaspoon baking powder
2½ teaspoons ground cinnamon, plus extra, for dusting
125 g (4½ oz) unsalted butter, at room temperature
185 g (6½ oz/1 cup lightly packed) soft brown sugar
2 eggs
125 ml (4½ fl oz/½ cup) buttermilk
1 teaspoon natural vanilla extract
125 ml (4½ fl oz/½ cup) dulce de leche (see note)
DULCE DE LECHE FROSTING
125 g (4½ oz) unsalted butter, at room temperature
375 g (13 oz/3 cups) icing (confectioners’) sugar
3 tablespoons pouring (single) cream
2 teaspoons natural vanilla extract
125 ml (4½ fl oz/½ cup) dulce de leche (see note)