Brown butter cupcakes with Dulce de leche filling and dulce de leche flavoured whipping cream frosting

Browned butter cupcakes

170 g maida
65 g corn flour
1 tsp baking powder
1/2 tsp baking soda
250 ml milk + 1 tsbp vinegar
220 g demerara sugar
1/4 cup oil
1/4 cup browned butter
1 tsp vanilla extract
1 tsbp water

Assemble all dry ingredients, mix once and sieve together.
Preheat to 175 degrees
In another bowl, put in the milk and vinegar and allow it to sit for five minutes
Add granulated sugar and oil to the milk-vinegar mixture and blend until sugar dissolves
Stir in the vanilla extract
Add sieved ingredients and 1 tbsp water, blend until well mixed
Spoon into cupcake liners and bake about 20 minutes

Dulce de leche
Empty a can of condensed milk into a pan
Place pan in pressure cooker and cook for up to 4 to 6 whistles to achieve a dark colour dulce de leche.
Refrigerate and use as filling and to flavour whipped cream.

Dulce de leche flavoured whipping cream

1/4 cup dulce de leche
1 cup whipping cream

Whip cream to soft peaks
Add dulce de leche
Whip up to stiff peaks again

Fill cupcakes with dulce de leche using a small plain round tip
Pipe swirls
Make small chocolate decorations