Churro Cupcakes

While we were learning about Spain, we made some Churros with Chilli Chocolate and then we found this Churro Cupcake recipe. 

These churro cupcakes are so yummy and taste so much like the churros it is unbelievable. 

Churros Cupcakes

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Ingredients

  

Cupcakes

• 1 1/2 cups plain flour
• 1 1/2 cups self raising flour
• 1 TBSP baking powder
• 1/2 tsp salt
• 1 TBSP ground cinnamon
• 1 cup butter room temperature
• 1 3/4 cups sugar
• 4 large eggs room temperature
• 2 tsp vanilla essence
• 1 1/4 cups milk

Cinnamon Sugar Crunchy Topping

• 4 TBSP butter melted
• 1/4 cup sugar
• 1 tsp ground cinnamon

Cinnamon Cream Cheese Icing

• 1/2 cup butter softened
• 250 g cream cheese softened
• 1/2 tsp vanilla essence
• 1 tsp ground cinnamon
• 5 cups icing mixture
• 1 TSBP milk if needed

Instructions

 

Cupcakes

• Preheat oven to 180C.
• Line muffin tin with cupcakes cases.
• Cream together the butter and the sugar until fluffy.
• Add the eggs, one at a time, beating well before adding the next one.
• Beat in the vanilla essence.
• Whisk together the flours, baking powder, salt and cinnamon, then slowly add to the butter mixture, alternating with the milk.
• Make sure the batter is well combined and then fill each cupcake liner to they are around 3/4 full.
• Bake for 20 minutes.
• Transfer to wire racks to cool completely.
• Top with Cinnamon Sugar Crunchy Topping and Cinnamon Cream Cheese and refrigerate until ready to serve.

Cinnamon Sugar Crunchy Topping

• In a small bowl, melt the butter.
• In another small bowl, combine the sugar and cinnamon.
• Bruch completely cooled cupcakes with butter and then dip the tops into the cinnamon sugar mixture.
• Cinnamon Cream Cheese Icing
• In a medium bowl, beat the butter and cream cheese until light and fluffy.
• Mix in the vanilla essence and cinnamon.
• Add the icing mixture in parts and beat until it is well combined.
• If the icing gets too thick, you can add a few drops of milk.

Notes

Adapted from Lady Behind the Curtain

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