CHURRO CUPCAKES
(For the cupcake part)
1 yellow butter cake mix
3 eggs
1 cup milk
1 stick butter
1 tsp vanilla
1 1/2 tsp cinnamon
In mixing bowl, combine yellow butter cake mix, eggs, milk, butter, vanilla & cinnamon, Beat on med - high until thick and creamy. Line your muffin pans with muffin papers. Using a No. 20 scoop, fill each muffin paper with batter. Bake at 350 for 15 - 18 minutes. Remove to wire racks to cool. When they are cool, poke a deep hole in the center with the handle of a wooden spoon.
(For the Caramel filling and drizzle - Directions below)
1 can sweetened condensed milk
(For the icing)
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
½ cup milk
1 teaspoon pure vanilla extract
1 tsp cinnamon
In mixer bowl, beat
butter until creamy. Slowly add powdered sugar a little at a time, alternating
with the milk. Add in vanilla and cinnamon and let it mix for a few minutes,
scraping down sides every so often, until all of the ingredients are well
combined. Set aside until ready to assemble the cupcakes.
(For the Churros)
- ¾ cup plain flour
- ¾ cup self-raising flour
- 1/2 cup unsalted butter
- 1 tbsp white sugar, plus extra, to sprinkle
- 2 egg yolks
- ground cinnamon, to dust
- ¾ cup dulce de leche or canned caramel filling
- vegetable oil, to deep-fry
For the Caramel
In a deep pot, place one can of sweetened condensed milk. Fill pot with hot water, making sure can is totally submerged. Place on stove and heat to boiling. Once it boils, reduce heat to med-high. Continue to cook for 3 hours. Checking periodically to make sure can is still covered with water. Add more hot water as necessary until the 3 hours has elapsed. Remove from heat. Let pan sit until completely cool. Can must also be cool. Once can is cool, open and spoon contents into bowl. Be sure to scrape out the bottom of the can real good, because you need to get it all mixed together. With a sturdy spoon, stir caramel until it is completely combined. Voila! Best caramel ever!