CHURRO CUPCAKES
Churro Cupcakes are fluffy and light cinnamon sugar cupcakes that are easy to make and even easier to fall in love with! They are made with common baking ingredients that you may even have in your pantry right now!
Provided by Alyssa Rivers
Categories Dessert
Time 30m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
- In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil.
- Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined.
- Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
- Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way.
- Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.
Nutrition Facts : Calories 325 kcal, Carbohydrate 50 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 49 mg, Sodium 177 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
CHURRO CUPCAKES
Provided by Marcela Valladolid
Categories dessert
Time 1h25m
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper cupcake liners.
- In a medium mixing bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Set aside.
- In the bowl of an electric mixer, cream the butter, granulated sugar, light brown sugar, sour cream, vanilla and eggs until fluffy, about 3 minutes. Turn the speed to low and add the dry ingredients. Blend until well combined, about 25 seconds.
- Pour 2 1/2 to 3 tablespoons of batter into each cupcake liner. Bake the cupcakes until a tester inserted into the center comes out clean, about 20 minutes. Let cool.
- For the buttercream: Using an electric mixer with the paddle attachment, cream the butter, vanilla and cinnamon until smooth, scraping down the sides as needed, about 2 minutes. With the machine running on low, add the powdered sugar 1 cup at a time, alternating with the milk, and mix until combined. Fit a pastry bag with a star tip and fill with the buttercream.
- For the tortilla crisps: Mix together the granulated sugar and cinnamon on a large plate. Set aside.
- In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in 2 to 3 minutes.)
- Meanwhile, using a cookie cutter, cut the tortillas into different shapes and/or letters. Fry the tortilla pieces until golden brown, 2 to 3 minutes. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to the cinnamon-sugar mixture and turn to coat.
- To assemble the cupcakes: Pipe a swirl of buttercream on each cupcake and top with a tortilla crisp.
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