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churro cupcake

I made these for a friend's Cinco de Mayo party and just had to sneak a bite.  First of all, your house will smell AMAZING as these cupcakes are in the oven doing their thing.  Topped with cinnamon cream cheese icing...definitely a keeper. I combined two different churro recipe ideas I found online to come up with this one. 


Makes 12 cupcakes.

(lunacy!...of course, you should double it)

 

CUPCAKES

1 1/2 cups unbleached all purpose flour

1 cup sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

8 tbsp unsalted butter, softened

1/2 cup sour cream

1 large egg, plus 2 egg yolks, at room temperature

1 tsp vanilla extract

 

  1. Adjust an oven rack to the middle position; heat the oven to 350F. Line a standard muffin tin with paper or foil liners.
  2. Whisk together the flour, sugar, baking powder, salt, and cinnamon in the bowl of a standing mixer. Add the butter, sour cream, egg, yolks, and vanilla and beat the wet ingredients into the dry ingredients at medium speed until smooth and satiny, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and stir by hand until smooth and no flour pockets remain.
  3. Divide the batter evenly among the cups of the prepared tin. Bake until the cupcake tops are pale gold and toothpick or skewer inserted into the center comes out clean, 20 to 24 minutes. Use a skewer or paring knife to lift the cupcakes from the tin and transfer to a wire rack. Cool the cupcakes to room temperature, about 45 minutes.

 

FROSTING

4 ounces cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature

2 cups confectioners’ sugar

1 teaspoon vanilla extract

3/4 - 1 teaspoon cinnamon, to taste

Cream the cream cheese and butter together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy. Pipe onto cupcakes and sprinkle with a little cinnamon sugar, if desired. (I actually had some caramel sauce on hand and knew it wouldn't hurt, so I cut a little hole in my cakes and put some in each before frosting them.  It had a fun & tasty surprise!). 

 

FOR THE FRIED TORTILLA TOPPERS

Two or three 8-inch flour tortillas, cut longitudinally into 1/2-inch wide strips

Oil, for frying (I used canola.)

1 cup mixture of ground cinnamon and granulated sugar, mixed to your liking of desired sweetness (I do 1/2 cup of each.)

In a deep frying pan, heat the oil (about 3/4-inch in depth) on medium heat until very hot.***I tested this by putting in a small piece of tortilla to make sure it would fry.  I did not try to aim for a specific temperature.  Fry only a few of the tortilla strips at a time, turning them with tongs until lightly browned on both sides (about 5-10 seconds on each side).  Place the strips on paper towel, and, while they are still warm, sprinkle both sides generously with the cinnamon-sugar combination.   Repeat with the remaining tortilla strips.

Posted on Tuesday, May 8, 2012 at 12:40PM by Registered CommenterAmy | CommentsPost a Comment | References9 References

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