- Work has been insane! So insane that I actually ended up having to work all of last weekend and stayed back till 7 most nights too.
- Exercise is not good for your health people! I sprained my ankle while out running and a week and half down the track (pardon the pun!) it is still swollen and painful ... apparently there is some potential its not just sprained but I'm not exploring that possibility at the moment and excuse three is the reason why ...
- Remember this post? Well tomorrow is the big day and I have been asked to make 150 cupcakes (yep, 150!) for the reception ... in a castle ... in the highlands (practically) ... no pressure! This has taken a fair amount of planning let alone time actually in the kitchen making and decorating them. I'll be sure to share with you all the pics and recipes from the big day, starting today! I'm so excited for both of my lovely friends, I can't wait to share in their day. Miss KH performed two beautiful songs for us at our wedding, one of which she had to rewrite the music for because the sheet music was only available for the piano and she was playing the guitar. If she loves the cupcakes half as much as I loved her songs I'll be very proud!
There are three flavours of cupcakes for the wedding. White Chocolate and Raspberry which I've made before, Chocolate and Peanut Butter (a favourite flavour combo of the bride's) and Dulce de Leche. The last two I have never made before and I would have loved to have had a dry run with them both but thanks to work that plan went out the window. Dulce de leche is something I've heard a lot about but never actually tasted or seen available in the shops so to make these cupcakes I had to start from scratch and make my own Dulce de Leche, a vanilla infused milk that is basically boiled / simmered until it becomes caramelly and lush!
Homemade Dulce de Leche (Dolce di Latte)
2 litres whole milk
500g caster sugar
1 tsp sea salt
2 vanilla pods
Pour the milk into a large non stick pan over a medium heat. Add the sugar and salt. Split the vanilla pods length ways, scrape the seeds out from the pods, then add the seeds and pods to the milk.
Turn the heat to medium-high, and whisk or stir the mixture constantly until it comes to a full boil. Turn the heat down to a bare simmer and continue to cook, uncovered, for 2-3 hours, until you see the dulce de leche reduce and become thicker. If in doubt, move the pan to your smallest ring once the milk is at simmering point and use your lowest heat to keep it turning over very gently. If the heat is too high, your milk will boil over and develop a rough skin on top, which won't dissolve no matter how much you whisk it later. Whereas if the heat is too low you'll just have to cook it longer, no harm done.
Check the consistency after about 2 hours and remove the vanilla pods. Continue to simmer if necessary - the consistency you are looking for is a loose caramel, remembering that the mixture will thicken more as it cools. (My batch took 3 and half hours).
When it gets there, whisk it until smooth, using a balloon whisk. Pour into small jars and leave to cool. when completely cold, seal the jars with lids and keep in the fridge for up to a month. if you hermetically seal the jars, they will keep (unopened) in a larder for up to a year.
Makes 750ml
Taste Italia Magazine, July 11
I'm a bit of a vanilla freak, just can't get enough of that sweet comforting flavour but when paired with the caramel notes in dulce de leche I have to admit I am in 7th heaven!
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