Have you ever had a churro before? It’s a giant stick of fried dough with tons of cinnamon sugar on it. It’s different from zepoles and funnel cakes because it’s more dense and has a thicker outer crust. I get my churro craving satisfied at Costco. It’s just one dollar for about 1½ feet of sweet fried goodness. Such a good bargain! The trick is to get it before you start shopping so you have a little snack, and you don’t have to worry about a cinnamon sugar trail being left in the house.
Here is my ode to a churro. It is a cinnamon buttermilk cake with fluffy marshmallow frosting topped with cinnamon sugar and a bite-sized churro. It takes a bit of work to make but it’s a lot of fun and a great idea for Cinco De Mayo. 🙂
Makes about 28 cupcakes
Cinnamon Buttermilk Cake
3 c. cake flour
2 c. sugar
1½ tsp. ground cinnamon
1 tbsp. baking powder
¼ tsp. salt
1¼ c. buttermilk, divided
8 oz. unsalted butter, room temperature
4 eggs, room temperature
2 egg yolks
2 tsp. vanilla extract
- Preheat the oven to 350˚F and line muffin pans with cupcake liners.
- In a bowl of a standing mixer with the paddle attachment, add flour, sugar, ground cinnamon, baking powder, and salt. Mix until combined.
- On low speed, add 1 c. buttermilk and butter and mix until combined.
- In a separate bowl, whisk eggs, egg yolk, ¼ c. buttermilk, and vanilla extract until homogenous.
- On low speed, slowly add the egg mixture to the flour mixture.
- Increase speed to medium, and mix until combined.
- Fill 2/3 of cupcake liners.
- Bake about 13-16 minutes until cake is done or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes, and then move onto a cooling rack until completely cool.
For the cinnamon sugar
½ c. sugar
1½ tsp. ground cinnamon
For the batter
1½ tbsp. sugar
1 c. water
½ tsp. salt
2 tbsp. plus 2 quarts vegetable oil, divided
1 c. all-purpose flour
- In a medium shallow bowl, mix together ½ c. sugar and ground cinnamon. Set aside.
- In a small saucepan combine sugar, water, sat and 2 tbsp. vegetable oil and bring to a boil.
- Take the pan off heat and stir in flour until a ball of dough forms.
- In a medium heavy bottomed pan, heat oil to 375˚F and line a sheet pan with paper towels for draining.
- Transfer dough to a piping bag fitted with a large star tip.
- Squeeze out 1-2 inches of dough and have it ready for frying.
- Once the oil is ready, use a slotted spoon or a spider to transfer the dough into the hot oil and fry until golden brown.
- Remove the fried dough onto the sheet pan with a slotted spoon or a spider and let drain for about a minute.
- Toss the warm churros into the cinnamon sugar mixture. Reserve leftover cinnamon sugar mixture to dust on top of cupcakes.
6 egg whites (180 g.)
1½ c. sugar
¼ tsp. cream of tartar
1 pinch of salt
1½ tsp. vanilla extract
- In a small pot fill about 1 in. of water and let it come to a simmer.
- In the bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until homogenous.
- Once the water comes to a simmer, place the bowl on top of the pot and whisk the egg white mixture until the sugar is completely dissolved and no longer grainy.
- Move the bowl to your standing mixer fitted with a whisk attachment and beat on high speed until glossy and stiff.
- Add the vanilla extract and mix completely.
- Fill a piping bag fitted with the biggest plain piping tip you have.
- Pipe a large dollop onto the cupcake by holding the piping bag perpendicular to the cupcake and squeeze using an even pressure until your desired size forms.
- In a fine mesh sieve, dust reserved cinnamon sugar topping onto the frosted cupcake.
- Garnish with a piece of churro.