Taco Cookie Cupcakes
Makes 2 dozen cupcakes
Churro Cupcakes
Ingredients:
*1 cup Cake Flour, sift and then measure
*1\2 cup White Wheat Pastry Flour, sift and then measure
*2 and 1/2 teaspoons Baking Powder *1 and 1/2 teaspoons Ground Cinnamon
*1/4 teaspoon Sea Salt
*1 cup Butter, room temperature
*1 and 1/2 cups Sugar
*4 Eggs, room temperature
*1 cup canned Evaporated Milk
*1 tablespoon Vanilla Extract
*Cooking Spray
*Parchment Paper, cupcake liners of your choice
Directions:
*In a stand mixer with paddle attachment, cream together on medium speed the butter, sugar and salt until light and fluffy. Then add one egg at a time, beating between each one until all are incorporated.
*In a mixing bowl sift together the cake flour, wheat pastry flour and baking powder. Then gradually add dry ingredients to the creamed mixture, on medium-low speed and alternating with the milk and vanilla mixture in thirds just until combined.
*Line cupcake tins with liners and scoop the batter until 2/3rds full into each cup.
*Bake in an 325*F. oven for 25-30 minutes or using a toothpick inserted to the middle of the cupcake comes out clean or spring back when touched. Then add the Churro/cinnamon sugar topping, follow directions below.
Churro Topping
*2 tablespoons Sugar
*1 teaspoon Cinnamon
Mix together in a bowl the sugar and cinnamon and add about a heaping 1/4 teaspoon of the churro topping to each cupcake at the end of baking cupcakes. Turn on broil and watch carefully letting the tops of the cupcakes making a golden crust.
*Note: Remove cupcakes promptly from the oven and allow to cool on cooling racks until completely cool and pipe or frosting, using a 1M Open Star Tip and pipe around cupcakes edge making layers into a dome shape of frosting as pictured or as desired.
Churro Frosting:
Ingredients:
1/4 cup Cream Cheese (2 ounces)
2 and 1/4 sticks butter, almost room temperature
6 cups powdered sugar
1/2 teaspoon Cinnamon
3 tablespoons Heavy Whipping Cream
1 tablespoon Vanilla Extract
Pinch of sea salt or to taste
Directions:
In a stand mixer with paddle attachment beat the butter and cream cheese 2 to 3 minutes until a light yellow color on medium speed.
Then gradually add powdered sugar alternate with whipping cream, mixing in on medium low speed.
Add vanilla and salt, taste and adjust as needed to your taste. Beat frosting another 2 to 3 minutes. Remove bowl from mixer and stir for 1 to 2 minutes to remove air bubbles.
Add frosting to piping bag with 1M open star tip and begin on the outside edge of the cupcake. Pipe around the edge gradually going toward the center, like a coiled snake, making the middle of the cupcake the end of piping. Add Taco Cookie to each cupcake SEE HERE to make taco cookies. Enjoy!
Also See Churro Cupcakes
Enjoy!
Lindy
