Dulce de Leche Filled Cupcakes with Meringue Frosting

Ingredients

• 1 2/3 cups all-purpose flour
• 1/3 cup cornstarch
• 2 tbsp nonfat dry milk powder
• 1 tbsp baking powder
• 1/4 tsp salt
• 12 tbsp (1 1/2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 8 large egg yolks, at room temperature
• 2 tbsp brandy
• 1/4 cup whole milk, plus more as needed
• 3/4 cup thick dulce de leche
• Frosting: 3 large egg whites
• 3/4 cup granulated sugar
• 3 tbsp water
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• Gel food coloring and sprinkles, optional

Instructions

1. Heat the oven to 340°F. Line 18 muffin cups with paper liners.
2. Whisk the flour, cornstarch, milk powder, baking powder, and salt in a bowl.
3. Cream the butter and sugar (beat until pale and fluffy) with a stand mixer and paddle for 3 to 4 minutes.
4. Add the yolks one at a time, beating until each disappears into the batter.
5. Add half the dry ingredients, mix on low, then add the brandy and 1/4 cup milk. Add the remaining dry ingredients.
6. If the batter is too thick to drop from a spoon, add 1 to 2 tbsp more milk until it is soft and spoonable.
7. Spoon 1 tbsp of batter into each liner, then add 2 tsp dulce de leche in the middle, then cover with more batter until each cup is about three-quarters full.
8. Bake 20 to 22 minutes, until the tops are lightly golden and a toothpick near the edge comes out clean.
9. Cool in the pan for 5 minutes, then move to a wire rack to cool completely.
10. For the frosting, whisk the whites, sugar, water, and cream of tartar in a heatproof bowl set over simmering water for 3 to 5 minutes, until the sugar dissolves and it reads 160°F.
11. Beat on high with a hand or stand mixer for 5 to 7 minutes, until glossy stiff peaks form and the bowl feels cool. Beat in the vanilla.
12. Tint portions with food coloring if you like, then pipe or swirl onto the cooled cupcakes.