Thursday, March 31, 2011

Churro Cupcakes

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After all of the requests for our churro cupcake recipe, here it is! Our famous cupcakes from our WIN on the series premiere of the Food Network's "Cupcake Wars". On the show, we decorated the cupcake to match the theme of the episode, but you can adorn your cupcakes with our delicious mini churro recipe!



Churro Cupcakes

Yield: 14-16 standard cupcakes or 2-3 dozen minis

 Ingredients

Churro Cupcakes:  
  • 1 1/8 cup (126g) cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda 
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated white sugar 
  • 1/4 cup graham cracker crumbs
  • 3 tablespoons (42g) unsalted butter, softened
  • 1/4 cup vegetable oil
  • 6 tablespoons (1/4 cup + 2 tablespoons) sour cream
  • 3 tablespoons milk
  • 2 teaspoons vanilla bean paste or pure vanilla extract 
  • 1/2 teaspoon butter flavor extract, optional (found by the vanilla extract in the grocery store)
  • 1 large egg + 2 large egg yolks, room temperature (separate when cold)


Cinnamon Cream Cheese Frosting:
  • 8oz cream cheese, room temperature (not light or low fat)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 3-4 cups confectioners’ sugar (powdered sugar), sifted
  • 1/4-1/2 teaspoon ground cinnamon

Directions 

Prepare Cupcakes: 
Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.

Sift together the flour, baking powder, baking soda, cinnamon and salt into a large bowl or bowl of a stand mixer. Add the sugar and graham cracker crumbs and mix for about 30 seconds to distribute the ingredients evenly and aerate the flour.  Beat in the softened butter and oil on low speed until it is moistened and looks like wet sand, about 45 seconds.

Vigorously whisk together the sour cream, milk, vanilla, butter flavor and eggs for about 30 seconds, until well combine. On low speed, pour half of the liquid mixture into your batter in a very slow and steady stream. Increase to medium speed and beat for about 30 seconds. Scrape down the sides and bottom of your bowl with a rubber spatula to make sure all ingredients are fully incorporated. Slowly add the rest of the liquid mixture into your batter and beat for about 20 seconds.

Distribute the batter between baking cups (about 3-4 tablespoons batter each, for standard, or 1 1/2 tablespoons batter each, for minis). Bake standard size cupcakes for 16-18 minutes and minis for 8-10 minutes, or until your finger leaves a slight impression on the tops of the cupcakes when pressed and inserted toothpick comes out clean or with with a few moist crumbs clinging to it. Do not over bake. Remove from pan and cool completely on a wire rack before frosting.

Prepare Frosting: 
With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla. Gradually beat in powdered sugar and cinnamon until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy.

Frost cooled cupcakes and top with cinnamon sugar or a Homemade Churro Bite! (Note: If using churro bites, make sure to serve immediately so the churros are crisp and fresh and don't get soggy from sitting on the frosting).





Even create custom shaped churros like my churro hearts!

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3 comments:

  1. I just put these in the oven and was wondering is the batter suppose to come out thick? And how can I store them overnight

    ReplyDelete
  2. Did you guys just change the recipe?!

    ReplyDelete
  3. I have made these several times in the past to rave reviews. I remember a step using egg whites with foamy peaks. Did the recipe change?

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