Lindsay Ann Bakes: Churro Cupcakes

Thursday, March 31, 2011

Churro Cupcakes

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After all of the requests for my churro cupcake recipe, here it is! My famous cupcakes from my WIN on the series premiere of the Food Network's "Cupcake Wars". Soft fluffy cupcakes with that amusement park cinnamon sugary, crispy flavor. All topped off with a swirl of cinnamon spiced sweet frosting and a homemade churro!



Churro Cupcakes

Yield: 13 cupcakes

 Ingredients

Churro Cupcakes:  
  • 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
  • 2/3 cup granulated white sugar 
  • 1/4 cup graham cracker crumbs
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/4 cup (1/2 stick/57g) unsalted butter, softened 
  • 3 tablespoons vegetable oil 
  • 1 large egg, room temperature 
  • 1 large egg yolk, room temperature 
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) sour cream, room temperature 

Cinnamon Cream Cheese Frosting:
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4-1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 cups (1/2lb) powdered sugar, sifted 


Directions 

Prepare Cupcakes: 
Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups.

In a medium bowl or bowl of a stand mixer, mix together cake flour, graham cracker crumbs, sugar, cinnamon, baking powder, baking soda, and salt on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.

In a small bowl, whisk together egg, yolk, vanilla, and sour cream until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth.

Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.

Prepare Frosting: 
With an electric mixer, beat butter on medium speed until smooth and pale in color. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla, cinnamon and salt. Gradually beat in powdered sugar 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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Enjoy this perfect guac as part of a complete Mexican feast!
Check out my perfect pairings below: 



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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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