Churro Cupcakes with Cinnamon Cream Cheese Frosting (Recipe)
These cupcakes mark Day 1 of my cupcake/baking spree this week. I was bored and upon stumbling across this recipe and realizing that I had all the ingredients, I thought, “Hey, why not?” (at 10 pm, mind you — I’m a fan of late night baking) The appeal of churros (man, do I ever miss Spain) was a plus too.
Seeing the amazing handiwork of my friend Meg, I was inspired to get my own cupcake decorating set a few days before making these and this was my first time using it! It was also my first time making my own icing, so in my excitement to frost the cupcakes, I forgot to wait for them to cool completely, so the icing kind of just melted :( It still tasted okay though!
For the batter, I substituted vegetable oil with safflower oil, which I find to be a little lighter…. That and I didn’t have any vegetable oil left haha. I also didn’t have dulce de leche, so I just melted down some chocolate to drizzle on top (in the hope of reliving my experience at Chocolateria San Gines). Overall, the cupcakes were good, but maybe next time I’ll make actual churros.