Recipe for Churro Cupcakes – I’m kind of crazy for both cinnamon and caramel-esque flavors, so I LOVE this cupcake.
I’m kind of crazy for both cinnamon and caramel-esque flavors, so I LOVE this cupcake.
Churro cupcakes Adapted from Cupcake Bakeshop by chockylit:
2 sticks butter
2 cups sugar
4 large eggs, separated
2¾ cups all purpose flour
1½ teaspoons baking powder
1½ teaspoon ground cinnamon
1 cup milk
1 teaspoon vanilla extract
Dulce de leche Recipe by David Lebovitz:
1 can (14 ounces) sweetened condensed milk
Whipped cream Recipe “The Whimsical Bakehouse” by Kaye Hansen and Liv Hansen:
3 cups heavy whipping cream
4 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
Pour the cream, sugar and vanilla into the bowl of a standing mixer and whip until stiff peaks form.
Mini churros Recipe from Cupcake Bakeshop by chockylit:
? cup water
2? ounces butter
1 pinch salt
? cup all-purpose flour
¼ cup sugar
¼ teaspoon ground cinnamon
vegetable oil, for frying
Preheat your oven to 350?F and line a muffin tin with baking cups.
Beat the butter in the bowl of a stand mixer on medium speed. Once the butter is smooth and creamy, turn the mixer to low speed and slowly pour in the sugar. Keep beating the butter-and-sugar mixture until light and fluffy.
Add the egg yolks one at a time, making sure to mix well (about 20 seconds) after each addition.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, cinnamon and salt.
In a small bowl, stir the vanilla into the milk.
Alternate adding the flour mixture and the milk mixture to the butter-and-sugar mixture. You’ll want to start and end with the flour, and mix just until incorporated after each addition.
In a medium bowl, using a hand mixer, beat the egg whites until soft peaks form. It’ll be white and foamy. Fold the egg whites into the batter.
Fill your lined muffin cups about ¾ full of batter. Bake for about 20 minutes or until a cake tester stuck in the middle comes out clean. Let cupcakes cool completely.
Pour the sweetened condensed milk into a shallow baking dish; a glass or ceramic pie plate works great.
Stir in just the tiniest bit of sea salt — a few grains will do it.
Place the pie plate in the middle of a larger pan (I used a 12-inch round cake pan; you could also use a roasting pan) and carefully pour in hot water into the larger pan until the water level hits about halfway up the pie plate.
Wrap the top of the pie plate with aluminum foil and put it in the oven. Let it bake for 1 to 1¼ hours, checking the water level occasionally (add more water if you need to). When the milk is carmelized, carefully take the pan out of the oven and let cool to room temperature, then whisk until smooth.
Cut a small, cone-shaped hole in the center of each cupcake; this will be a well for the dulce de leche. Fill a pastry bag with dulce de leche and squeeze it into the center of the cupcakes. Wait a few minutes; some of the dulce de leche will soak into the cake. Then go back and squeeze more dulce de leche into the holes. Spread or pipe the whipped cream onto the cupcakes. Sprinkle with a bit of cinnamon-sugar, then drizzle with dulce de leche. Garnish with a couple of mini churros.