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Churros cupcakes
Churros cupcakes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Impress with churros cupcakes for loved ones.
Ingredients:
  • 150g butter, softened
  • 165g brown sugar
  • 1.25 gm ground cinnamon
  • 2 Free Range Eggs
  • 225g self-raising flour
  • 125ml buttermilk
  • 12 baby churros (see notes)
  • 1 quantity chocolate sauce, to drizzle (see notes)
  • 250g cream cheese, softened
  • 80g butter, softened
  • 240g icing sugar mixture
  • 60ml caramel topping
Instructions:
  • Preheat the oven to 180C and prepare a 12-cup muffin tray with paper liners.
  • In a bowl, use an electric mixer to cream together the butter, sugar, and cinnamon until light and fluffy. Gradually add the eggs one at a time, beating well after each addition. Alternate adding the flour and buttermilk and mix until just combined. Divide the batter evenly among the lined pans. Bake for 20 minutes until a toothpick inserted in the centers comes out clean. Allow to cool before serving.
  • Prepare the caramel cream cheese icing by using an electric mixer to blend the cream cheese and butter until smooth. Beat in the icing sugar until smooth, then mix in the caramel topping. Transfer the icing into a piping bag with a 1cm plain nozzle or a sealable plastic bag with a corner cut off. Pipe the icing onto the cooled cupcakes.
  • Top the cupcakes with miniature churros and generously drizzle with decadent chocolate sauce for a mouthwatering finish.

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