In the first place, I promptly tore open the crate and got a bunch. Second, I understood I needed to make Churro Cupcakes as quickly as time permits. I cherish churros! Churros make Costco worth visiting even on a stuffed Saturday. Making churros at home anyway isn't my thing, and for generally excellent reason.
For what reason don't I make churros at home? That is a decent inquiry! Sometime in the distant past I made custom made churros. Long story short, I made custom made EXPLODING churros. One moment I'm singing these sticky bits of brilliant goodness. The following moment, BOOM. With no notice one of the churros detonated in the oil. My whole kitchen, which was genuinely little and encased, was secured with hot oil. Right up 'til today I don't have the foggiest idea how I didn't get scorched.
Frequently detonating churros are said to be expected to not being channeled with the correct star tip. The edges on churros aren't only for adornment, they help with cooking and keep steam from structure up within the churro. Excessively hot of oil temperature was accused in the claim I referenced. In any case, I won't sear churros again at any point in the near future. What's more, by whenever I mean ever. Be that as it may, you know what I will make? Churro Cupcakes – no broiling required!
- Cupcakes
- 1 2/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 cup unsalted butter room temperature
- 3 egg whites room temperature
- 3 tsp vanilla extract
- 1/2 cup sour cream room temperature
- 1/2 cup whole milk room temperature
- Frosting
- 4 oz cream cheese softened
- 1/2 cup butter softened
- 4 cups powdered sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt optional
- 2 tsp vanilla extract
- 2-4 tbsp milk half and half or heavy cream, as needed
- 1/2 cup cinnamon sugar mixture to garnish
- Cinnamon Toast Crunch Churros cereal for garnish
Instructions
- For the Cupcakes:
- Preheat oven to 350 degrees F. Prepare cupcake pan(s) with 16 cupcake liners.
- In a large bowl, mix together all dry ingredients together until well combined.
- Using a separate bowl, whisk together the wet ingredients until combined. This mixture may look quite lumpy, don't be alarmed.
- Add the wet ingredients to the dry ingredients. Mix until combined, but do not over mix.
- Distribute the batter evenly into cupcake papers.
- Bake for 15-20 minutes or until golden and springy to the touch. Remove from oven and allow to cool completely prior to frosting.
- Frosting
- Using a mixer, beat cream cheese until creamy. Add butter and beat until the two are well combined, approximately two minutes.
- Add one cup of powdered sugar, as well as cinnamon and salt, to the mixture and beat until combined. Add remaining powdered sugar, one cup at a time, beating each time until well combined. Add vanilla and beat until combined.
- Add milk, half and half or cream, one tbsp at a time, until desired texture is reached. Less liquid will give you a thicker frosting, more liquid will give you a thinner frosting.
- Pipe or spread onto cooled cupcakes. Sprinkle with cinnamon sugar mixture and top with Cinnamon Toast Crunch Churros cereal for garnish. Enjoy!
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