Sunday, February 13, 2011

Churro Cupcakes

 I have been on a fancy cupcake kick lately. Making cupcakes that taste like something else. Margarita cupcakes, Root Beer Float cupcakes, and now CHURROS!

The funny part is I try to get rid of the cupcakes the moment I make them haha
I don't want them anywhere near me or my gut!

I usually taste one to make sure they aren't poisonous and then I hand them off to my boyfriend as quick as possible. I found that he has a client that REALLY enjoyed the Margarita cupcakes and told me anytime I wanted to hand off some cupcakes they'd take them. 

Well that was all I needed. If someone likes what I make I will make it for them as many times as they'd like. It just brings me so much joy!
Now like most cupcake batches you make, you can usually get 24 regular sized cupcakes out of them. So with Super Bowl on the horizon I made 24 minis and 12 regular size cupcakes.

Okay enough small talk, bring on the cupcakes!

Churro Cupcakes w/ Vanilla Cream Cheese Frosting and Buñuelos
Inspired by Cake Mix Doctor Cookbook from The Motherload and All Things Cupcakes

Ingredients:
1 package plain white cake mix or yellow cake mix
1 cup whole milk (I used skim milk and it still tasted delicious)
1 stick of butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Frosting:
2 (8oz) packages of cream cheese, softened
1/2 cup (1 stick) butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Buñuelos aka Sugar Cinnamon Fried Tortillas:
Vegetable oil, for frying
1 10" flour tortilla

Directions:
1. Preheat oven to 350f. Grease your muffin pan or add liners.

2. Combine cake mix, milk, butter, eggs, vanilla, and cinnamon in your mixer. Mix for 3 minutes. Pour your mix into the cupcake pan and bake for about Pour into pans and bake for 27-29 minutes (for cake) or 22-25 minutes (for cupcakes). Allow the cakes to cool completely.

3. Next, warm the tortillas in the microwave. Cut the tortilla into strips, about 1/4-inch thick to 1-inches long. Separate the strips and fry in hot oil until golden brown.

4. Place fried tortilla on paper towels to drain. Coat with Sugar-Cinnamon mixture (mix a 1/4 cup granulated sugar and 1/4 teaspoon ground cinnamon).

5. And SHARE! 

Hope the recipe was worth the wait. If you make them, I'd love to see how they turned out!


3 comments:

  1. those look amazing! and so fun!
    awesome :)

    ReplyDelete
  2. Yum!!
    Love the ease of using a boxed mix.
    I'll definitely be trying these, especially since your coconut cupcakes at the bake sale were to die for.
    Just subscribed to your blog as well!
    -Rachel @ Bakerita.com

    ReplyDelete

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