Dulce de leche is incredible, and I’m so happy I found a place that sells it for cheap-er! I can already see myself putting it in my next batch of brownies, or on pancakes. Rich, sweet, smooth, caramel love.
These cupcakes are crazy good. I kind of just through a bunch of ingredients into the food processor and it turned out alright. There are some things I would change with the recipe, and I recommend you follow them below!
Hope you’re all having a fantastic day!
Dulce de Leche Cheesecake Cups
- 2 x 8 oz cream cheese
- 1/4 cup silken tofu
- 1/4 cup flour
- 3 eggs
- 2 tsp vanilla extract
- juice of two lemons (balances out the rich flavours)
- 1/2 cup coconut sap (or honey, agave, or sugar)
- 1 tsp cinnamon
- 1/4 cup + 1/2 cup dulce de leche
In a food processor, blend all ingredients except for the dulce de leche. Scrape down sides and blend until thoroughly incorporated and slightly liquidy.
Preheat oven to 350 and grease a standard 12-cup muffin tin.
Swirl in 1/4 cup of dulce de leche into cream cheese mixture, and pour into cupcake tin. Bake for 20 minutes. Cover with tinfoil if tops brown quickly. Let cool in oven for 15 minutes, then on counter for 15 minutes. Finally, cool in fridge for up to two hours. When fully chilled, spread last 1/2 cup of dulce de leche over the tops as icing!