Churro Cupcakes with Dulce De Leche Filing

A few weeks ago we threw a party for one of our students assistants. She is graduating from college and has been working in our office for four years. We are so proud of her and truly wish her all the best!

She is very proud of her Mexican heritage and has mentioned on a few occasions her love for churros. Churros are FAN-FREAKING-TASTIC so I couldn't resist an opportunity to make cupcakes inspired by this cinnamon/sugar covered treat.

Check out the recipe and deliciousness below:

Churro Cupcakes with Dulce de Leche Filling and Cinnamon Cream Cheese Frosting Makes 24 regular size cupcakes Ingredients 2 cups all purpose flour ½ cups cake flour 1 tablespoon baking powder ½ teaspoon salt 2 teaspoons cinnamon 1 cup (2 sticks) unsalted butter, softened to room temp 1 ½ cups granulated sugar 4 large eggs, room temp 2 teaspoons vanilla extract 1 ¼ cup milk 1 can Dulce de Leche 1 . Preheat oven to 350f. 2. Line cupcake pans with 24 paper cupcake liners 3. In a large bowl, add both flours, baking powder, salt and cinnamon. Whisk to combine. Set aside.  4. In a large bowl using electric hand mixer, beat the butter and sugar together until light and fluffy (approx. 2 min). Add the eggs one at a time, mixing after each addition and scraping down the bowl as needed. Beat in the vanilla extract. 5.  Gradually mix in the flour mixture and milk, alternating between the two until combined. (Start and end with the flour mixture) 6.  Divide the batter evenly between the lined cupcake pans filling each cup approx. 3/4 full. 7. Bake at 350f for approx. 20 minutes until the centers are set and a toothpick inserted in center comes out clean. 8. Remove from the pan and place on a wire cooling rack to cool completely. 9. Once the cupcakes have cooled, take a wooden spoon and make a hole in the center of each cupcake. 10. Use a pastry bag with a round tip (or just cut the tip off of a plastic storage bag) and fill it with the Dulce de Leche filling. 11. Pipe the filling into each cupcake

Make the Frosting Ingredients: ½ cup of butter 8 oz cream cheese softened 1 teaspoon vanilla extract 1 teaspoon cinnamon 3 cups powdered sugar 24 mini churros for decorating 1. With an electric mixer, cream the butter and cream cheese together until smooth and creamy 2. Mix in the vanilla extract and cinnamon 3. Gradually mix in the powdered sugar to achieve desired consistency. If frosting is too thick, add the milk. 4. Frost and decorate the cupcakes as desired.

Making the Mini Churros Ingredients: 1 wheat tortilla ½ cup granulated sugar 1 teaspoon cinnamon Vegetable or Canola Oil for frying 1. Combine cinnamon and sugar in a small bowl 2. Heat oil over medium-high heat 3. Cut shapes out of the tortilla using a mini cookie cutter 4. Fry each tortilla until golden brown 5. Remove from the oil and toss in the cinnamon sugar mixture 6. Place the churros on a plate to cool before garnishing the cupcakes

Recipe adapted from Live... Bake... Love...

Mini churros

The frosting was perfect!

 

 

Thanks for visiting and enjoy the sweet things!
xo

 

Chocolate Red Wine Cupcakes

Happy Monday!

This weekend we visit the winery in celebration of my husbands's birthday. Most of our family members had never been to a winery or wine tasting before. So naturally we, the "wine connoisseurs", had to show them a good time! :)

Everyone had a blast. All of the food I prepared was perfect for a nice warm afternoon in Temecula. I cannot wait for July because I want to do it all over again for my birthday. With more food and people of course.

My mom and I prepared some Chocolate Red Wine Cupcakes. The chocolate cake in this recipe is incredibly moist and has a true chocolate flavor. I used recipes from two different sources (links below) and made a few tweaks. Check out our version:



We used an inexpensive Shiraz.

 

Chocolate Cupcake
Original Recipe from De La Casa
Makes 24

½ cup unsweetened cocoa powder
100g dark chocolate (72%) broken into small pieces
½ cup boiling water
1cup & 1 tbsp butter, softened
1 ½ cup granulated sugar
4 large eggs
1 ¼ cup all purpose flour
1 ½ tsp baking powder
 ¼ tsp baking soda
1 tsp salt
 ½ cup red wine 

Instructions

1. Preheat oven to 350˚F.
2. In a medium heatproof bowl, combine cocoa powder and chocolate pieces, whisk in the boiling water until the chocolate is melted and the mixture is thoroughly combined.
3. In a large bowl, cream the butter and granulated sugar. Beat in the eggs until well blended. Mix in flour, baking powder, baking soda and salt. Mix until just combined. Alternating, add the chocolate mixture and wine, mix until batter is smooth.
4. Divide batter among cupcake liners, filling them about halfway full. Bake for 18 minutes. Allow to cool completely before frosting.

Red Wine Buttercream
Original Recipe from Teacher Chef 

1 cup Butter

1 cup vegetable shortening

6 cups powdered sugar

½ cup red wine reduction

1 teaspoon vanilla

2 tablespoon milk

Instructions

1. Cream the Butter & Shortening together for at least a minute or two.
2. Add about half of your sugar and cream some more for a delicious whipped light frosting. Then add your liquids and cream some more. Finally add the rest of your sugar a bit a time to get the perfect frosting consistency that you like (more or less as you need).
3. Pipe onto your cupcakes and enjoy!

 

 

 Spinach dip and bagel chips.

Bruschetta with toasted French bread and a balsamic drizzle.

 

 

 

Thanks for visiting and enjoy the sweet things!
xo