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1
Preheat the oven to 350 degrees F. Spray a 6 by 3-inch high cake pan with nonstick cooking spray and set aside.
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2
In a large mixing bowl, combine the cake mix, eggs, butter, and milk.
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3
Using a hand mixer, beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated.
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4
Fold the dulce de leche into the batter, but do not completely incorporate.
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5
Fill the cake pan 2/3 of the way to the top.
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6
Make cupcakes with the remaining batter.
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7
Line a muffin tin with paper liners and using an ice-cream scoop, fill the muffin tins with batter.
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8
Bake the cupcakes for 10 to 12 minutes, and the cake for 20 to 25 minutes.
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9
The tops should be golden brown, and a toothpick inserted into the center of the cake comes out clean.
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10
Remove from the oven and cool 10 minutes before unmolding and cooling completely on a wire rack, right side up.
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11
Frosting: In a mixing bowl, beat together the vanilla frosting and the dulce de leche until well incorporated.
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12
Add enough confectioners' sugar to make the frosting thick but spreadable.
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13
To decorate the cake, use a serrated knife to cut the top of the cake to make it flat.
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14
Adhere the cake to a 6-inch cardboard cake board, and ice the top and sides of the cake with frosting in a swirl pattern.
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15
Decorate the top with gold dragees, and the number candles.
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16
Frost the cupcakes and arrange them on a serving platter.
