lindy, Author at Garden Seeds and Honey Bees

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.

See Churros

Also See Cookie Tacos

Enjoy!

Lindy

Churros

Baked Churros Bites

Makes 64 (1 to 2 inch pieces)

Note: Making these are similar to making cream puffs

Special Supplies:

*Piping Bag

*1M Star Tip

Preheat oven 400*F., make sure to place oven rack on the top rack in the oven.

Ingredients:

*1 cup All-purpose Flour

*1/8 teaspoon Sea Salt

*1 tablespoon Brown Sugar

*1/2 cup Water

*1/4 cup Milk

*3 tablespoons Butter

*2 tablespoons Extra Light Olive Oil

*2 teaspoons Vanilla Extract

*1 Large Egg

Instructions:

In a bowl combine the dry ingredients: Flour, salt and sugar. Set aside.

In a sauce pan add water, milk, butter and oil. Bring to a boil. Turn off heat add the vanilla.

Then dump in all of the dry mixture and stir with a wooden spoon. Stir only until mixture turn into a dough type ball and add the egg and mix until incorporated and set aside to cool slightly.

Add the dough mixture to a large piping bag with an 1M Star Tip.

Using a half baking sheet with Silpat/baking mat or Parchment Paper. Pipe on 1 to 2 inch dough strips. Pipe them an inch apart because they will not rise much in the oven.

Bake at 400*F. with oven rack placed on top rack for 15 to 18 minutes. Then make your cinnamon sugar mixture.

After baking allow the churros to cool slightly then toss them in the bowl with the cinnamon sugar. Make sure to coat them all. Churros need to be warm for the cinnamon sugar to stick to them. Remove them one at a time to a cooling rack to completely cool to store or to decorate with on top of cupcakes. But churros are best eaten warm.

Cinnamon Sugar Mixture:

Note: Make while Churros are baking.

Ingredients:

*5 tablespoons Sugar

*1 tablespoon Cinnamon

Instructions:

In a large mixing bowl add the cinnamon and sugar and mix together. Set aside until ready to add warm churros.