1 1/4 cup of cake flour

1 1/4 cup of all pupose flour

2 1/4 tsps of baking powder

1 1/2 cups of salted butter

4 eggs

1 tsp vanilla bourbon extract

1/2 tsp of almond extract

1 cup of cane sugar

1/2 cup of light brown sugar

1/2 cup of dark brown sugar

1 cup of milk



Dulce de Leche (I used Dulce de Leche I brought back from Argentina, but you can also boil a can of sweetened condensed milk if you do not have access to any!)



8 oz Mascarpone

1- 1 1/2 Cup of Powdered Sugar (add 1/4 of a cup at a time to see your preference of sweetness. I usualy land at 1 1/4 a cup)

1 tsp Vanilla Bourbon Extract



Kettle Corn (I picked some up at a farm festival this weekend, I would reccomend checking your local farm stands before buying anything store bought. Or you can make it!)



Preheat oven to 350 F;

In a small saucepan, melt butter over medium heat, stirring occassionally, until browned and speckled;

In an electric mixer bowl, beat sugars and eggs together on medium-high speed until creamy;

Place speed to medium and add milk, vanilla bourbon extract and almond extract;

Slowly add browned butter while adding flours and baking powder (to make sure it doesnt cook the eggs, temper a little brown butter first);

When ingredients are well mixed together, use a batter dispenser or a large ice cream scooper to fill cupcake liners 3/4 of the way with batter (should make 24);

Bake in oven for 19 minutes, until toothpick comes out clean;

In the meantime, make the frosting by first beating the mascarpone in an electric mixer bowl at medium-high speed;

Add powdered sugar 1/4 cup at a time and the  vanilla bourbon extract;

Once it achieves your desired sweetness, place the frosting in a pastry bag and set aside;

When the cupcakes have cooled down, take a larger pastry tip and poke a whole within each cupcake center. It should remove some of the cupcake and push some of it down;

Clean off that pastry tip once all the holes are created and place it in a pastry bag with dulce de leche;

Fill each cupcake without overflowing it with dulce de leche;

Follow up wth piping some frosting over the cupcakes. I actually made some mini cupcakes with the extra batter and them split them in half to cover the hole and add some height to the cupcake. You don't have to do this but it's a creative option;

Once you have frosted each cupcake, carefully place the kettle corn on top of the frosting; and

Serve immediately because they are too good to pass up! If you need to store them, make sure you place them in the fridge and let them sit at room temperature for 30 minutes before serving!