These churro cupcakes another one of those recipes I shared ages ago on Instagram and never got around to sharing. I don’t know what’s wrong with me. I was inspired to make these cupcakes when my sister lent me her Fry Daddy and I found a doughnut book in the library that really caught my attention.
What I had in mine for my churro cupcakes was inspired by these cupcakes from Baker’s Royale but with a different flavor profile, but as you can see, mine came out looking nothing like hers. As it turns out, I needed a lot more churros than I made and those buggers are not so simple to get into the cupcakes. Maybe next time.
Before this, I actually never made a churro. I was actually really intimidated by them because I was always told that churros are surprisingly hard to get right. As it turns out, the dough is your basic pate a choux which I’ve made a few times already with my green tea eclairs and bourbon ice cream profiteroles. Lesson learned: don’t let silly rumors stop you from getting in the kitchen!
Right now, my sister and her boyfriend are in England and it is driving me nuts. I am the one who should be there. 🙁 I’d go and visit, but for some reason I’m afraid they will say they don’t want me there anymore. Yeah, I know that’s not going to happen, but still. I need to renew my passport anyway. Maybe sometime next year I can go with my daughter for a little while. I miss my Nandos and Hummus Bros and the butter chicken from the Indian restaurant bt my old flat. The city could be very cruel and heartless, but when it was nice, it was so very, very nice.
My mother is going to Seattle in April to see about transferring her job there. I am hoping to get a chance to go there in June to see family. I would also need to go back to an office job if I move there. At least for a little while. I have no idea how that would work. I don’t want to go there without a job lined up. If you’ve relocated, please give me tips!
- 1½ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 2½ teaspoons freshly ground cinnamon (or 1 tablespoon pre-ground cinnamon)
- 1 stick unsalted butter, room temperature
- ¾ cup sugar
- 1½ teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup buttermilk, room temperature
- ¾ cup dulce de leche
- 1 cup water
- 3 tablespoons sugar
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 tablespoon ground hazelnut
- ¼ cup sugar
- Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners
- Mix together the flour, baking powder, salt and cinnamon together. Whisk to lightly aerate.
- Beat the butter until it is light and fluffy. Add in the sugar and beat until it is light, creamy, and fluffy. Add in the vanilla and the eggs. (Be sure to add the eggs in one by one and fully incorporate the egg before adding more).
- Alternate between adding the flour mixture and buttermilk to the wet ingredients. Begin and end with the flour and only mix until everything is just incorporated. Evenly divide the batter among the cupcake liners and bake for 15 - 18 minutes, or until the cupcakes are golden brown, or the tops spring back when you gently press down on them. Allow to cool completely on a wire rack and then top with the dulce de leche.
- Heat the water, sugar, salt, and butter in a medium saucepan and bring to a boil before removing from heat. Add the flour and mix well until it forms a ball. Allow to cool.
- Fill a piping bag with a small star tip with the dough.
- Heat at least three inches of oil to 375 degrees F. Pipe three to four inches of the dough directly into the oil (you can use a knife or even scissors to cut the churros.). If you are nervous, you can pipe your churro onto a piece of parchment paper and gently place then in the oil. I was able to get about 6 - 8 mini churros comfortably in the Fry Daddy I used.
- Fry for about 1 - 2 minutes per side, or until golden brown. Place on a paper towel-lined wire rack to drain.
- Mix the ingredients for the churro coating together and roll the churros in the mixture. Insert the churros directly into the dulce de leche-topped cupcakes.
- Canned sweetened condensed milk
- Remove any labels off the sweetened condensed milk.
- Place the can on its side in a saucepan and fill the pan with water until the can is completely submerged.
- Boil for three hours, refilling the water as needed so that the can remained completely submerged in water.