Dulce De Leche Frosting, Chocolate Yogurt Frosting, and Vanilla Buttercream Frosting

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Dulce De Leche, Chocolate Yogurt, and Vanilla Frosting

I love variety, so when it was time for me to make cupcakesfor Little BBQs and Miss Bubbles parties I decided to make three differenttypes of frosting for their cupcakes. I opted for a simple vanilla buttercreamfor people who like to keep things simple. Then, I decided to make a yogurtchocolate frosting that had a wonderful tart flavor from the yogurt that offsetthe super sweet chocolate buttercream. Lastly, I made a dulce de leche frostingwith homemade dulce de leche which was the party favorite. Several people couldnot get enough of the dulce de leche frosting.
The vanilla buttercream tastes similar to the store boughtfrosting without the after taste of preservatives. I found the vanillabuttercream to be very sweet, but then again I find all frostings to be verysweet. The chocolate yogurt buttercream had a nice sweet tangy taste that Ihave never had in a frosting before. I love the balance between the sweet andtangy. The dulce de leche buttercream had little bits of homemade dulce deleche that made the frosting very sweet. I found the dulce de leche buttercreamto be too sweet, but everyone at the party raved about the dulce de lechebuttercream. I would recommend making all three of these frosting flavorsagain. They provided a nice variety that you want at a party. The buttercreamheld up well at room temperature, but I would not make these frostings if youwere having an outside party during summer because all of the frostings wouldmelt.
I used my chocolate cup cake recipe that replaced butterwith plum sauce since I did not have enough butter for both cupcakes andfrosting.

Vanilla  Buttercreamfrom Real Simple (makes enough for 24 cupcakes)

• 2 cups unsalted butter at room temperature
• 1 pound confectioners’ sugar
• 1 tsp vanilla extract (I used a homemade Tahitian  vanilla extract)

Directions
1.      Beat the butter with an electric mixer until thebutter is light and fluffy.2.      Slowly mix the confectioners’ sugar into thebutter until the desired consistency is reached.3.      Mix in the vanilla.4.      Frost cupcakes.
Chocolate Yogurt Frosting modified from Real Simple (makes enough for 24 cupcakes)

• 12 ounces semisweet chocolate, chopped
• 1 ½ cups unsalted butter, room temperature
• 3 cups confectioners’ sugar
• ¾ cup yogurt
• Pinch of sea salt

Directions
1.      Place a bowl over a pot of simmering water oruse a double boiler. 2.      Add the chocolate to the bowl and melt untilsmooth. Set aside3.      Beat the butter with an electric mixer in a mediumsized bowl until the butter is light and fluffy.4.      Slowly add and mix the sugar to the butter.5.      Add chocolate, yogurt, and salt. Beat well. Ifthe frosting is a little too soft, then add a tablespoon at a time of moresugar until the desired consistency is reached.6.      Frost cupcakes.
Ingredients Dulce De Leche modified from Alton Brown (makesabout 1 cup)

• 1 quart whole milk
• 1 ½ cups sugar
• 1 tsp vanilla extract
• ½ tsp baking soda

Directions
1.      Mix the milk, sugar, and vanilla extract in asaucepan with a wide base. 2.      Bring the mixture to a simmer stirring occasionallyuntil the sugar is dissolved.3.      Add the baking soda and mix.4.      Turn down the heat to low so that the mixture isbarely simmering. Stir occasionally.5.      Cook until the mixture is a dark caramel color, about 2 - 2 1/2 hours.As the dulce de leche gets darker and thicker, the dulce de leche will requiremore frequent stirring to prevent burning.6.      Store the dulce de leche in the refrigerator for1 month. 7.      Heat the mixture when you are ready to use it.
Dulce de Leche Buttercream modified from Real Simple (makes enough for 24 cupcakes)

• 2 cups unsalted butter, room temperature
• 1 pound confectioners’ sugar
• ½  cup dulce de leche,melted (recipe above)
• 1 tsp vanilla extract
• Pinch sea salt

Directions
1.      Beat the butter with an electric mixer until thebutter is light and fluffy.2.      Slowly mix the confectioners sugar into thebutter.3.      Mix in the vanilla and melted dulce de leche. Asthe mixture is stirred and the dulce de leche comes back to room temperaturelittle bits of dulce de leche will speckle the buttercream.4.      Frost cupcakes.