Churro Cupcake
INGREDIENTS
Cupcakes
·
2
1/2 c. all purpose flour
·
1
tsp. baking powder
·
1/2
tsp. baking soda
·
1/2
tsp. salt
·
3
large eggs
·
2
c. sugar
·
1
c. canola oil
·
2
tsp. vanilla extract
·
1
c. sour cream
·
2
sticks unsalted butter, room temperature
·
12
oz. cream cheese, room temperature
·
2
tsp. vanilla extract
·
6
c. powdered sugar
·
2
tsp. cinnamon
·
cinnamon
& sugar mixture
INSTRUCTIONS
1. Combine flour, baking
powder, baking soda, and salt in a medium bowl and set aside.
2. In a large bowl, beat the
egg and yolk and sugar until thickened and lightened to a cream color, about 2
min.
3. Add the oil and vanilla
and mix until blended.
4. Mix in the sour cream,
then the flour mixture. Mix until the batter is smooth.
5. Pour into 24 regular size
muffin tins lined with cupcake liners.
6. Bake at 350 degrees 18-23
min.
7. Cool completely.
8. Prepare frosting by
combining butter, cream cheese, and vanilla in a large bowl. Beat on low speed
until smooth, about 1 min.
9. Add the powdered sugar
and cinnamon, mixing until smooth, about 1 min, then beat on medium speed for 1
min. to lighten frosting.
10. Spoon into a piping bag
and frost cupcakes as desired.
11. Sprinkle generously with
cinnamon and sugar.
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