Wednesday, September 25, 2013

Churro Cupcakes

Yes, I'm a rebel- those are Halloween cupcake liners and it's only September

Churro Cupcakes (from here!)

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 cup vegetable oil (I used canola oil)
  • 1/2 cup milk
  1. Preheat oven to 350 degrees. In a medium bowl combine the flour, cinnamon, baking powder, and salt. Set the mixture aside.
  2. In a large bown cream together the butter and sugar until it's light and fluffy. Then add the eggs one at a time. After this is combined add the oil and vanilla.
  3. Add 1/3 of the flour mixture to the butter mixture, and stir lightly. Then add half of the milk, again mixing lightly. Continue these steps with another 1/3 of the flour, remainder of the milk, then the last 1/3 of the flour mixture. Mix it until just combined, careful not to overmix.
  4. Pour the batter into a lined cupcake pan, only filling each only half way. According to the recipe, these won't form a nice dome on top when baked so you don't want to fill them 2/3 of the way like usual.
  5. Bake for 14 to 16 minutes for regular sized cupcakes and let cool completely before frosting. 

  6. *I sometimes mix up some white granulated sugar and cinnamon, then dip the top of each cupcake (while hot, before icing is applied) to the mixture.  It gives them a nice crisp crunch :).
    I mix up a vanilla icing with cinnamon in it- yum yum yum. 

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