Churro cupcakes

Name: Churro cupcakes
Ingredients: 190 g plain white flour; 190 g self-raising flour; 1 tbsp baking powder; 1/2 tsp salt; 227 g unsalted butter (at room temperature); 350 g unrefined golden caster sugar; 4 large free-range eggs; 2 tsp vanilla extract; 310 ml whole milk; 2 tsp ground cinnamon; 4 tbsp unsalted butter; 85 g unrefined golden caster sugar; 1 tsp ground cinnamon; 115 g unsalted butter; 227 g cream cheese; 1/2 tsp vanilla extract; 1 tsp ground cinnamon; 550 g icing sugar

Churros are amazing. Cupcakes are, of course, amazing. Combine the two? You've undoubtedly got AMAZING churro cupcakes on your hands!

Brought to you by Baking Mad

Crunchy, soft, cinnamon deliciousness awaits you with these churros cupcakes..

Churros are amazing. Cupcakes are, of course, amazing. Combine the two? You've undoubtedly got AMAZING churro cupcakes on your hands! If you hadn't already guessed, we're big fans of this recipe from Baking Mad. Have a go for yourself - and do let us know if you manage to nail the buttercream piping, we're still to truly master it!

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24 cupcakes

Servings

Ingredients

For the cupcakes:

190 g plain white flour
190 g self-raising flour
1 tbsp baking powder
1/2 tsp salt
227 g unsalted butter (at room temperature)
350 g unrefined golden caster sugar
4 large free-range eggs
2 tsp vanilla extract
310 ml whole milk
2 tsp ground cinnamon

For the crunchy topping:

4 tbsp unsalted butter
85 g unrefined golden caster sugar
1 tsp ground cinnamon

For the cinnamon cream cheese topping:

115 g unsalted butter
227 g cream cheese
1/2 tsp vanilla extract
1 tsp ground cinnamon
550 g icing sugar

Instructions

Preheat the oven to 180°C/Gas Mark 4 and line a muffin or cupcake tray with cupcake cases. 

Whisk together the plain and selfraising flours, baking powder, salt and cinnamon until combined. 

In a separate bowl, with an electric whisk or in a stand mixer, cream the butter and sugar on a medium/high speed until creamy and fluffy. 

Add the eggs to the sugar and butter mixture, one at a time. Beat each until fully incorporated into the mixture. 

Add the vanilla, then reduce the speed to low. Add in the flour mixture a bit at a time, alternating with the addition of the milk. Ensure the mixture is combined after each flour and milk addition before adding the next. 

Fill the cupcake cases until they are three-quarters full and bake for 20 minutes until golden. 

Once the cupcakes are baked, transfer to a wire cooling rack to cool completely. 

When they have cooled completely, melt the butter in a saucepan. While the butter is melting, put the sugar and cinnamon in a bowl or on a plate and ensure they are completely mixed. 

Using a pastry brush, brush the top of each cupcake with the melted butter. Don’t use too much as you don’t want the cupcakes to go soggy. Once they have been topped with melted butter, dip them in the sugar and cinnamon mixture to add a crunchy topping. 

To make the cinnamon cream cheese topping, beat together the butter and cream cheese until light and fluffy. Add in the vanilla, cinnamon and icing sugar until fully incorporated. 

Using a piping bag fitted with a star nozzle, pipe the buttercream onto the top of the cupcakes.