Ah. The dream of summer. Or of vacation. Somewhere warmer. Sunnier. Snow-free. Somewhere you can buy that yummy deep-fried stick of dough coated in cinnamon and sugar.
Or, churro, if you prefer. Yes. So. Good. Churro Cupcakes (recipe below from The Novice Chef). How could I not?
The cupcakes are short and dense, and pretty squishy. They have a very strong cinnamon flavor. Sweet cinnamon. The top of the cupcake is tougher than the inside, a lot like a churro.
Note: The minis aren’t quite as flavor-packed as the full-sized.
The frosting is thick and smooth, with really pretty cinnamon specks. It tastes like a cream cheese frosting with a hint of cinnamon. It’s not as strong as the cupcake, flavor-wise. But it’s yummy.
This is a churro cupcake, no doubt about it. For anyone who hasn’t been fortunate enough to have a churro, it’s essentially a stick of fried dough rolled in cinnamon and sugar, served with a dulce de leche sauce. This cupcake nails it. The soft dulce on top really brings it all together. It’s sweet, but not aggressively so. It’s chewy. It’s yummy.
- Cupcake Taste: 4
- Frosting Taste: 4
- Overall Taste: 4
- Appearance: 4.5
- Ease of Making: 4
- TOTAL: 20.5
Churro Cupcakes (recipe from The Novice Chef)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 (1 stick) cup unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup milk
- 4 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
For directions visit The Novice Chef.
*Tomorrow: Nutella Cupcakes*