These churro cupcakes are so much fun to make and eat – the perfect showstopping dessert to show off to friends and family!
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 by 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!
Dulce de Leche
- 14 ounce can sweetened condensed milk
- 1/4 cup water
- 1/4 stick unsalted butter, cut into pieces
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/4 cup flour, sifted
- 1 eggs, large
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons ground hazelnut (optional)
- 1 1/2 cups cake flour (can also use unbleached all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk, room temperature
- 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.
- Add the water, butter, sugar, and salt to a saucepan and heat until it just reaches a boil. Turn down the heat to medium-low.
- Add in the flour and cook for another minute. Turn off the heat and allow to cool for a few minutes
- Beat in the egg.
- Heat a skillet filled with at least two inches of oil to 350 degrees F.
- Add the churro dough to a piping bag with a small star tip.
- Pipe churros at least 3 inches long into the oil and cook through - about 3 - 4 minutes.
- Toss in the cinnamon sugar.
- While the dulce de leche is cooking, make the cupcakes.
- Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
- In a medium bowl, add the flour, baking powder, and salt. Whisk to combine and set aside.
- Beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well (at least a minute) between each addition. Add in the vanilla extract and beat well.
- Alternate between adding the flour and buttermilk to the mixture. Begin and end with the flour. The flour should be added in three additions, while the buttermilk should be added in two additions.
- Evenly divide the batter among the cupcake liners and bake for about 12 – 15 minutes, or until a toothpick comes out clean when inserted and the cake springs back when gently pushed. Turn the pan halfway between baking.
Serving Size:1 cupcake
Amount Per Serving: Calories: 409 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 87mg Sodium: 310mg Carbohydrates: 62g Net Carbohydrates: 0g Fiber: 1g Sugar: 46g Sugar Alcohols: 0g Protein: 7g