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Churro Cupcakes

Course Dessert
Author Maureen

Ingredients

  • Cupcakes:
  • 1 1/2 C Flour
  • 1 C + 2 TBSP Sugar
  • 1 3/4 tsp Baking Powder
  • 2 tsp Vanilla
  • 2 Eggs
  • 1/4 C Greek Yogurt
  • 1/2 C Milk
  • 6 TBSP Cinnamon
  • 1/2 C butter
  • Frosting:
  • 3 C powdered sugar
  • 1/2 sweet cream soft
  • 2 TBSP heavy cream
  • 2 TBSP of cinnamon

Instructions

  • -Preheat oven to 350 degrees.
  • -Prepare cupcake baking tins.
  • Cupcakes:
  • -Sift to combine flour, baking powder, salt and 2 TBSP of cinnamon in a bowl.
  • -Cream the yogurt and sugar together in a mixing bowl. Mix with electric mixer on low.
  • -Test to make sure texture is smooth.
  • -Add eggs, one at a time, in with the yogurt and sugar mixture.
  • -Beat until all is combined on medium.
  • -Add vanilla to the eggs, yogurt and sugar mixture.
  • -Mix just to combine.
  • -Add milk...beat slowly.
  • -Bake at 350 degrees for 15-18 minutes.
  • -Allow to cool for 10 minutes.
  • -Melt butter in microwave.
  • -Using a kitchen brush....brush melted butter on each of the cupcakes.
  • -Add 2 TBSP of cinnamon to 2 TBSP of fine grain white sugar in a bowl. ( You can put 2 TBSP of white sugar in your food processor to make a fine grain sugar.)
  • -After you have brushed each cupcake with melted butter, dip the cupcake into the cinnamon and sugar mixture.
  • Frosting:
  • -In stand mixer, mix the 1/2 C sweet cream with the powdered sugar.
  • -Mix until sweet cream and powdered sugar look with small pebbles.
  • -Add heavy cream.
  • -Mix in the heavy cream until thoroughly blended.
  • -Test to see if the prepared frosting can stand while forming stiff peaks.
  • -If not mix in 1/2 C powdered sugar.
  • -Test again for stiff peaks.
  • -If not add 1/2 C powdered sugar.
  • -Add 2 TBSP of cinnamon.
  • -Mix well.
  • -Fill a pastry bag with large tip of your choice with frosting.
  • -Frost cupcakes.
  • -Sprinkle cinnamon/ sugar mixture on top of frosting.