Tag Archives: Cupcake

Churro Cupcakes

Churro Cupcakes

The first thing most people say after biting into one of these cupcakes is wow! There is so much deliciousness going on; tasty churro on top, moist cake and a creamy caramel surprise on the inside. They take a little more effort than a simple cupcake, but I am sure you will find the effort well worth it!

Makes 24 cupcakes

Cupcake Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 1/2 teaspoon cinnamon

Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.

Mix 1/2 cup sugar and 1 1/2 teaspoon cinnamon in a small bowl and set aide.

In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil. Add 1/3 of the flour mixture into the butter mixture and gently stir until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.

Fill each cupcake wrapper with 2 tablespoons of batter, or until the cupcake filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. While cupcakes are still warm, dip the top of each cupcake into the cinnamon-sugar mixture to coat the top of the cupcake. Allow the cupcakes to cool completely.

Churro Ingredients:

  • 1 cup water
  • 2 1/2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • Vegetable oil for frying

Coating:

  • 1/2 cup sugar
  • 1 1/2 teaspoon ground cinnamon

Mix 1/2 cup sugar and 1 1/2 teaspoon of cinnamon in a plate and set aside. (You will have had some leftover from your cupcakes as well.)

In a small saucepan over medium heat, combine water,  sugar, salt and vegetable oil. Bring to a boil then remove from heat. Stir in flour mixture just until it forms a ball. Do not over mix.

A churrera is a churro dough dispenser, however I did not feel the need to run out and buy one of these, so I just used a large pastry bag with an large open star tip. Let the dough cool slightly, then put in in the pastry bag.

Add 1 1/2 – 2 inches of oil to a small saucepan, and heat to 375 degrees F (190 degrees C). Once the oil is to the right temperature, hold your pastry bag over the oil and squeeze out an 1 1/2 inch long strip of dough. Break it off with your finger and let it gently drop into the oil. Repeat this until you have no more that 3 – 4 churros in the pan at a time. Use a slotted spoon to move churros around because they will stick together. Once golden brown, about 20 seconds, remove with spoon to a paper towel lined plate. Fry up one more batch, then stop to put cooked churros in cinnamon-sugar and roll around to coat, then transfer to another container. Repeat this process until you have used all your dough.

This recipe will make 24 mini churros, plus have plenty leftover to make some larger ones. This is a basic churro recipe and for further explanation,  you can watch a video on how to make them HERE.

Dulce de Leche:

  • 1 can condensed milk or pre-made dulce de leche

This is strictly personal preference here, or maybe you like science experiments so I will leave this one up to you. Dulce de leche can be purchased pre-made at the grocery store. I found it in my grocery store over by the hot chocolate. I used the pre-made for this recipe but I have also made dulce de leche from scratch. It takes a long time to make, but is super easy and really cool. Something that kids might also find very interesting. I used to make mine on the stovetop, but I came across a recipe to make it in a crockpot which I really like so you can find the link to that recipe HERE.

To fill the cupcakes, use a cupcake corer or a small paring knife to cut out a small hole in the center. Add dulce de leche to a squeeze bottle and fill each cupcake to the top. If the bottle is to hard to squeeze, microwave the dulce de leche for 10 seconds. Set remaining aside for topping.

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Icing Ingredients:

  • 8 ounces cream cheese – room temperature
  • 1/4 cup unsalted butter – room temperature
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. then stir in the vanilla. Beat the mixture well, until light and fluffy. Icing should have stiff peaks that stand straight up. If necessary add small amounts of confectioners’ sugar until icing is stiff.

Fill large pastry bag with large open star tip (same as used for churros) and ice each cupcake. Drizzle a small amount of dulce de leche over icing, then top with a mini churro.

Ole!

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Honey, Lemon Lavender Cupcakes

Lemon Cupcake Header

Recently, a friend asked me to make cupcakes for a baby shower she was hosting. Yay, cupcakes, I LOVE cupcakes! After going over some of the details about her shower theme, she informed me that I could choose to make whatever flavor I wanted. Wow, the sky was the limit on this one! Cupcakes are so much fun to make and who doesn’t love a single serve, sugary cup of deliciousness?

For me, certain flavors can bring about memories and depict a particular mood. Having a baby is such a joyful occasion, especially so for this particular first time mommy, who had a very difficult pregnancy. After a lot of consideration, the flavor that popped into my mind was lemon. Lemon is such a refreshing, cheerful flavor as well as color, and a great way to accent lemon is with lavender. Culinary lavender is not a very common flavor that most people would expect, but once you have it, you will never forget the delicate fragrant flavor it adds. I also decided to fill my cupcakes with a little lemon curd filling as a nice surprise when you bit into them, and then topped it off with a lemon buttercream. The overall lemon flavor of these cupcakes was very mild and the hint of lavender was an amazing compliment.

For the decorations, I decided to not stick with one particular color, but create a mixture of multiple, subtle pastels. I ordered these beautiful gum paste flowers on Etsy, and made the gum paste leaves myself. The little flowers are simply just daisy sprinkles.

Honey, Lemon and Lavender Cupcakes
Adapted from Spicy Cream
Makes 12 cupcakes

 

CUPCAKE INGREDIENTS

  • 2/3 cup sugar
  • ½ teaspoon dried lavender flowers
  • 1 1/2 sticks unsalted butter (room temp.)
  • 3 tablespoons honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • zest of one lemon
  • 1 ½ cups plain flour
  • 1 teaspoon baking powder
  • Dickinson’s Lemon Curd

CREAM CHEESE ICING INGREDIENTS

  • 8 oz package of cream cheese (softened)
  • 1/4 cup butter (room temp.)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons honey
  • 4 cups powdered sugar

For the cupcakes:

Preheat the oven to 325º. Put lavender and sugar in a food processor (or blender) and pulse until combined. In a large bowl, beat butter, lavender sugar and honey until light and creamy. Beat in the eggs, one at a time, and then the vanilla extract and lemon zest.

Fold the flour and baking powder into the butter mixture. It will be moist/stiff, but not wet. Spoon the batter into cupcake pans dividing evenly. Note: I wet my finger tips and pat the tops down a little since this batter is slightly stiffer than most.

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Bake 15-20 minutes until a toothpick comes out clean. Cool completely before filling or icing.

For the filling and icing:

In a bowl, combine the cream cheese and butter with an electric mixer. Add in the vanilla, lemon zest, lemon juice and honey and continue to mix until combined. Add in the powdered sugar one cup at a time, mixing well in between additions. The icing should have stiff peaks when you lift the beaters out. If not stiff enough, add a little more powdered sugar. You can now add in food coloring, mixing in and blending with a spoon. I used Wilton’s Lemon Yellow gel. It is very concentrated so start with a little dab on a toothpick and add until you reach your desired shade.

Once the cupcakes are completely cooled, fill a decorating bag with the lemon curd. I used the Wilton tip #230. Insert tip into the center of the cupcake and squeeze gently. Do not fill too much as this will split your cupcake.

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After filled, assemble your icing bag. I used Wilton tip #2A since I felt a lot of ruffled icing would detract from the flowers. After icing a few cupcakes, stop and add your decorations, this way the icing does not dry to much preventing your decorations to stick well.

Keep your cupcakes refrigerated and take out 15 minuted before serving.

Stay tuned for flavor #2 next week, Vanilla filled with custard and fresh strawberries and a strawberry buttercream!

Lemon Cupcake Collage

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