1 ½cupscake flourcan also use unbleached all-purpose flour
1 ½teaspoonsbaking powder
½cupunsalted butterroom temperature
2large eggsroom temperature
Remove any labels off the sweetened condensed milk.
Place the can on its side in a saucepan and fill the pan with water until the can is completely submerged.
Boil for three hours, refilling the water as needed so that the can remained completely submerged in water.
Add the water, butter, sugar, and salt to a saucepan and heat until it just reaches a boil. Turn down the heat to medium-low.
Add in the flour and cook for another minute. Turn off the heat and allow to cool for a few minutes
Beat in the egg.
Heat a skillet filled with at least two inches of oil to 350 degrees F.
Add the churro dough to a piping bag with a small star tip.
Pipe churros at least 3 inches long into the oil and cook through - about 3 - 4 minutes.
Toss in the cinnamon sugar.
While the dulce de leche is cooking, make the cupcakes.
Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
In a medium bowl, add the flour, baking powder, and salt. Whisk to combine and set aside.
Beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well (at least a minute) between each addition. Add in the vanilla extract and beat well.
Alternate between adding the flour and buttermilk to the mixture. Begin and end with the flour. The flour should be added in three additions, while the buttermilk should be added in two additions.
Evenly divide the batter among the cupcake liners and bake for about 12 – 15 minutes, or until a toothpick comes out clean when inserted and the cake springs back when gently pushed. Turn the pan halfway between baking.