CHURRO CUPCAKES RECIPE
Churro cupcakes ingredients:
For the sponge cake :
- 115 g. (4 oz)unsalted butter at room temperature
- 220 g. (7.8 oz)of white sugar
- 3 eggs M
- 180 g. (6.4 oz) flour
- 40 g. (1.4 oz)unsweetened cocoa powder
- 1 teaspoon and a half Royal yeast
- 120 ml (4 oz) semi-skimmed milk
- 1 teaspoon of vanilla extract
For the mini churros:
- 1 glass of water
- 1 glass of flour
- Pastry bag with small star nozzle.
For the cream:
- 115 g. (4 oz)unsalted butter
- 425 g. (15 oz) icing sugar
- 85 g.(3 oz)unsweetened cocoa powder
- 105 ml (3.55 oz) semi-skimmed milk
Preparation of Churro Cupcakes Cupcakes:
Chocolate with churros is a typical dish of the gastronomy of Spain, also spread in several Latin American countries such as Mexico, Argentina, Chile, Uruguay and Venezuela for more than a century. It is consumed as breakfast at very early hours and is sometimes served as a snack. It is a typical Spanish food that is eaten frequently during the cold winter months. This dish is a balanced contrast of flavors, mixing the bitter sweetness of chocolate with the salty and oily aromas of the crispy churro.
We start with the recipe:
We preheat the oven to 180º (356ºF).
We prepare the cupcake tray with 12 paper capsules.
We sift the flour with the chemical yeast and the cocoa in a bowl and reserve.
We beat the butter with the sugar until they are integrated and the mixture clears.
Add the eggs, one by one, beating until incorporated.
Add half the flour and beat on low speed until incorporated.
Next, add the milk, mixed with the vanilla extract, and beat again.
Add the other half of the flour and beat on low speed until the mixture is homogeneous. We distribute the mixture in the capsules, without filling them more than 2/3.
Bake 22-25 minutes or until a toothpick comes out clean.
Let the cupcakes cool in the pan for 5 minutes and then move to a rack, until they cool completely.
While they cool, we make our mini churros: in a saucepan, heat the water with a drop of oil and a pinch of salt.
When it boils, we add the flour suddenly and stir quickly. A kind of "paste" will be created.
We remove the saucepan from the heat and take the sticky dough with the wooden spoon and put it in the pastry bag.
Next, we heat the oil in another pan. When it is very hot, we start to pour our churros (be careful with burning !!).
We will need at least one mini churro per cupcake. (With what over dough we make more churros and we can eat them)
As soon as the mini churros start to brown, we take them out and leave them on kitchen paper so that they lose the excess oil. Finally, we go through sugar.
To prepare the buttercream we have to sift the icing sugar with the cocoa and place them in a bowl together with the butter and the milk. We cover the bowl, beat on low speed a minute. Then we increase the speed and beat at least another 5 minutes at high speed. The buttercream will turn creamy and deep chocolate color.
As always, the possibilities are many and varied, so use your imagination to try new recipes.
Discover the rest of Cupcake recipes that we have published on the web, you will see that they are very varied recipes. There are many different types, from the easiest to the most complex to make, and with very varied flavors.
Approximate Servings / Units: 10-12
Approximate Preparation Time: 50 min.
Approximate Calories: 350 cal.
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