CHURRO CUPCAKES

Churro Cupcakes image

Provided by Brandi Kirkpatrick

Categories Cakes

Time 45m

Number Of Ingredients 16

CUPCAKES
1 box french vanilla cake mix (plus ingredients on box directions... i use 1/3 cup oil/applesauce)
1 small box vanilla pudding mix, sugar free fat free instant
1 tablespoon cinnamon
1 teaspoon vanilla extract
CINNAMON-SUGAR
3/4 cup white sugar
1 tablespoon cinnamon
1/4 cup milk
CINNAMON BUTTERCREAM FROSTING
1 cup butter, softened
1 tablespoon vanilla extract
2 tablespoons milk (depending on consistency)
3(ish) cups confectioners sugar (powdered)
TOPPING
baked curros, cut in 1-inch pieces (usually found in frozen section)

Steps:

1. Check cake directions and follow baking temp/time based off style of cupcake tin. Preheat oven to recommended temperature. Line two muffin tins with about 18 paper liners. Set aside.
2. Meanwhile, in a large bowl, prepare the cake mix according to package directions. Stir the pudding mix and cinnamon into the batter to combine. Add 1 Tablespoon vanilla extract, mix well. Portion the batter evenly among the muffin tins, filling about ¾" of the way full. Bake for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs.
3. In a small bowl combine cinnamon and sugar. With a pastry brush lightly coat warm cupcakes with milk and dip into cinnamon-sugar. Let cupcakes cool completely.
4. In the bowl of a stand mixer, cream together the butter, vanilla and cinnamon until creamy. Gradually add the powdered sugar in, about one cup at a time, until thick and fluffy. Use the milk to thin out the frosting if needed.
5. Pipe frosting onto cooled cupcakes and garnish with a freshly baked churro piece.