Monday, August 22, 2011

Churro Cupcakes



During this crazy weekend, I was trying to schedule a time to hang out with one of my very good friends, Tad.  He was leaving for college, and both of us kept on having conflicts....we finally came up with a solution, to eat beer and cupcakes!  I decided to make Churro cupcakes, which I'd been DYING to make since May.  Churros are one of my favorite treats to have....I had some in Mexico, and had a life-changing experience after eating those churros.

These cupcakes may be some of the best cupcakes I've ever made.....I highly recommend making these.  They are incredibly addictive and make your house smell heavenly and divine :)

Churro Cupcakes (makes 12 cupcakes)

INGREDIENTS:
1-1/4 cups all-purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup almond milk
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup melted butter
1 tsp vanilla extract


2 Tbsp cornstarch
1/4 cup sugar
1/8 tsp salt
1/2 tsp cinnamon
1-1/2 cups milk
3 oz semisweet chocolate, chopped
1/2 tsp vanilla extract


1/2 cup powdered sugar
1/4 cup cocoa powder
2 Tbsp milk
1 egg white
pinch of cream of tartar
pinch of cinnamon

1 cup chilled whipping cream

DIRECTIONS:
Preheat oven to 350ºF, and in a large bowl sift flour, cornstarch, baking powder, baking soda, cinnamon, and salt together.  Combine almond milk and vinegar, and whisk in sugar, butter, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth, and fill cupcake liners with batter.  Bake for 20-22 minutes, and let cool completely.


Combine cornstarch, sugar, salt, and cinnamon.  Slowly whisk in the milk while over a double boiler, and let cook for 15 to 20 minutes.  Once thickened, add the chocolate and continue stirring for about 2-4 minutes.  Remove from heat and stir in the vanilla. Transfer to a small bowl and cover, gently pressing a layer of plastic wrap against the surface. Refrigerate for at least 30 minutes.


Whisk powdered sugar, cocoa powder, milk, the egg white, cream of tartar, and cinnamon in large bowl until smooth. Cover and refrigerate for 30 minutes-1 hour.  Gradually beat chilled cream into chocolate mixture, and continue beating until stiff peaks form.

With a small pairing knife, cut out cones from the tops of the cupcakes; set aside the cones.  Spoon chocolate pudding filling into each cupcake.  Cut off the pointy part of the cone, and press the tops over the pudding.  Spread the whipped cream frosting on top, and sprinkle with cinnamon and sugar mixed together on top.


Hope y'all enjoy!


xoxo, Sara

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