Ingredients

For Cupcakes:
• 1/2 cup white rice flour
• 1/2 cup sorghum flour
• 1/4 cup buckwheat flour
• 1/4 cup tapioca starch
• 1/2 cup unsweetened premium cocoa
• 1 1/2 tsp baking powder
• 1 cup brown sugar
• 1/2 cup light olive oil
• 3 eggs, slightly beaten
• 1/3 cup almond milk (chocolate optional)
• 2 tsp vanilla bean paste
• 1/2 cup Nutri-Whip whipped topping
For Dulce de Leche (recipe adapted from Spicie Foodie):
• 2 cups goat milk
• 1/2 cup white sugar
• 1 tsp vanilla bean paste
• 1/4 tsp baking soda (added to aid in the browning process)
For Vanilla Bean Swiss Meringue Buttercream:
• 5 egg whites
• 1 1/4 cup white sugar
• 1 1/2 cup unsalted butter
• 1 1/2 tbsp vanilla bean paste

Method

For Cupcakes:
1. Preheat oven to 350°F. Prepare cupcake trays with liners and set aside.
2. Place first 7 ingredients in bowl of mixer and stir to combine.
3. Add remaining ingredients and mix until well combined, about 2 minutes.
4. If using one mixer bowl, remove batter from bowl and clean thoroughly.
5. In clean mixer bowl, add Nutri-Whip and beat until stiff peaks form.
6. Fold Nutri-Whip into batter until just combined.
7. Fill liners 1/2 to 3/4 full. Bake for 22 minutes or until cupcakes spring back when touched in center.
8. Remove from oven and let cool in pans for 5 minutes before transferring to wire racks to cool completely.
For Dulce de Leche:
9. In a medium-large pot over medium heat, combine the goat milk, sugar, vanilla and baking soda, and bring to a light boil. Using a wooden spoon, stir to make sure all of the sugar has dissolved.
10. Cook the mixture over medium heat, for about 20 minutes, stirring frequently. At any time should the liquid bubble and rise, continue stirring until bubbles have subsided.
11. After about 20 minutes or so, the mixture should begin to a darken and thicken into a thick sauce consistency. Continue cooking, stirring frequently until the mixture turns a dark caramel colour and coats the wooden spoon. This may take another 20-40 minutes depending on liquid left in the pot. For me, it took about another 20 minutes to reach this thick consistency which resembled sweetened condensed milk.
12. Pour into a clear jar and allow to cool completely. If you will be using the dulce de leche immediately, let cool completely before filling and drizzling cupcakes.
13. Any leftovers can be stored in the refrigerator and will keep for a couple of weeks. Before using dulce de leche which has been in the refrigerator, you will need to bring to room temperature, or you can warm in the microwave for about 10 sec. This will make it easier to spread/drizzle. If you will be eating straight out of the jar by the spoonful, no need to wait for it to warm up :)
14. This recipe makes about 1 cup.
For Vanilla Bean Swiss Meringue Buttercream:
15. Cut up butter into cubes and set aside.
16. Add egg whites and sugar to bowl of mixer (ensure it's grease free!), and set over double boiler with water simmering, not boiling.
17. Whisk constantly but gently until temperature reaches 160°F on a candy thermometer (about 10 min). Clean down sides of bowl every so often with pastry brush or spatula.
18. Remove from heat and place on mixer with wire attachment.
19. Whip until meringue is thick, glossy and the bottom of the mixer bowl is neutral to the touch (about 10 min).
20. Switch over to the paddle attachment and with mixer on low speed, add butter one cube at a time, mixing well between each addition.
21. Mix until all cubes of butter have been added and frosting has reached a silky smooth texture.
22. Note: if the mixture curdles, keep mixing it on med-low until it comes back smooth (don't worry, it will come back smooth!).
23. Add vanilla bean paste and mix until well combined.
24. Leftovers can be stored in the refrigerator for up to a week or in freezer for 6-8 weeks.
25. This recipe makes about 5 cups, enough to frost 24 cupcakes with a bit leftover