Churro Cupcakes
It’s no secret I love celebrating Cinco de Mayo around here. Since my blog first started not a year has gone by without a festive treat or two. Mexican food and flavors are by far my favorite so I never seem to struggle with ideas that fit the bill. Between Strawberry Margarita Cupcakes, Traditional Tres Leches Cake and Limey Margarita Bars, I have your festive dessert needs covered. That being said, I’m always a girl who likes options and I couldn’t let a year go by without giving a couple more for your fiesta.
ingredients
1 batch Perfect Vanilla Cupcakes (both the cupcakes and the frosting,)
For the mini "churros"
4 tablespoons of butter, cold
¾ cup all purpose flour
pinch of salt
1 tablespoon of sugar
Cinnamon Sugar Topping:
1 cup sugar
3 tablespoons ground cinnamon
instructions
ingredients
1 batch Perfect Vanilla Cupcakes (both the cupcakes and the frosting,)
For the mini "churros"
4 tablespoons of butter, cold
¾ cup all purpose flour
pinch of salt
1 tablespoon of sugar
Cinnamon Sugar Topping:
1 cup sugar
3 tablespoons ground cinnamon
instructions
- In a medium sized bowl, stir together the sugar and cinnamon. Set aside.
- While the cupcakes are baking, combine the "mini churro" ingredients in a food processor for 1-2 minutes or until a ball is formed. Roll dough out on a floured surface to ⅛ inch thick. Cut into strips, ½ inch wide and cut 2 inch-long pieces out on a diagonal angle. Twist the dough pieces and place on a parchment-lined cookie sheet. Bake at 375F for about 10 minutes, or until golden brown.
- For full instructions please see : www.thebakerchick.com
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