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Caramel Churro Cupcakes
Caramel Churro Cupcakes
- Recipe Submitted by Gemini on 11/27/2014
Category: Kids, Holiday, Cakes
Ingredients List
- ~~~~~~~~~~Cupcakes:~~~~~~~~~~
- 1 1/2 cups sugar
- 1 cup unsalted butter, soft
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups milk
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon kosher salt
- ~~~~~~~~~~~~~Caramel Filling:~~~~~~~~~~~
- 1 cup sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- ~~~~~~~~~~~~~~Frosting:~~~~~~~~~~~~
- 1/2 cup unsalted butter, soft
- 8 ounces cream cheese, soft
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 4 1/2 - 5 cups powdered sugar
- ~~~~~~~~~~Helpful Equipment~~~~~~~~~~~~~
- Stand Mixer
- Piping bag
Directions
Caramel Filling:
To make a quick caramel sauce, you don”™t really need to use a thermometer or anything. You really only need to do that if you”™re making candy. For a simple sauce though, the color and sugar will tell you when it”™s ready.
The big key is to not fuss with it too much. Just combine the sugar in a small-medium pot with a tablespoon or two of water.
Starting caramel.
Stir that all together and then let it heat over medium-high heat. Then just let it sit. It might develop some lumps, but eventually the sugar will actually melt and start to turn an amber color. You can start to slowly stir it at this point to make sure it”™s melting evenly.
Once all the lumps are melted out, stir in the butter. It”™ll hiss and complain, but just keep going.
Then remove the sauce from the heat and whisk in the vanilla and cream. Again, be careful here as the sugar is super-hot and the cream is cold so it will foam up and boil. Whisk it in slowly and it should turn into a silky smooth caramel sauce.
You”™ll need to let this cool for 30-45 minutes in the fridge before you can use it.
Cinnamon Cupcakes:
Theoretically you could use any cupcake recipe for these. Just make sure to add in about a tablespoon of cinnamon to the cake batter. That is not a typo. You want them packed with cinnamon.
The basic cupcake I used just creamed together some butter and sugar.
Then add in some eggs, vanilla, dry ingredients (mixed separately), and milk.
The final batter will almost look like chocolate because of all the cinnamon.
Then just divide it into cupcake tins. You should get about 24 cupcakes.
Ready to bake:
They”™ll need to bake at 350 degrees F. for 18-20 minutes. Then you”™ll want to let them cool completely before you try to fill or frost them.
Cinnamon Frosting:
Who doesn”™t love cream cheese frosting? It”™s probably my favorite thing to put on cakes and cupcakes. This version is cream cheese and butter beaten together until light and fluffy. Then add in some cinnamon, vanilla, and loads of powdered sugar.
If it gets too thick, feel free to add in some milk to thin it out a bit.
Finishing the Cupcakes:
They make these special cupcake corer things for this job, but I just use a sharp knife to cut out a little section of each cupcake. Then you can drizzle in some caramel and put the top back on the cupcake.
Works pretty great and no special tool required.
Then frost the cupcakes however you like to. I used a piping bag to try and make them pretty, but you could use a plastic bag with the corner snipped off or just spread it on with a knife!
Then I drizzled some extra caramel on top of each cupcake and dusted them with cinnamon sugar.
YUM.
To make a quick caramel sauce, you don”™t really need to use a thermometer or anything. You really only need to do that if you”™re making candy. For a simple sauce though, the color and sugar will tell you when it”™s ready.
The big key is to not fuss with it too much. Just combine the sugar in a small-medium pot with a tablespoon or two of water.
Starting caramel.
Stir that all together and then let it heat over medium-high heat. Then just let it sit. It might develop some lumps, but eventually the sugar will actually melt and start to turn an amber color. You can start to slowly stir it at this point to make sure it”™s melting evenly.
Once all the lumps are melted out, stir in the butter. It”™ll hiss and complain, but just keep going.
Then remove the sauce from the heat and whisk in the vanilla and cream. Again, be careful here as the sugar is super-hot and the cream is cold so it will foam up and boil. Whisk it in slowly and it should turn into a silky smooth caramel sauce.
You”™ll need to let this cool for 30-45 minutes in the fridge before you can use it.
Cinnamon Cupcakes:
Theoretically you could use any cupcake recipe for these. Just make sure to add in about a tablespoon of cinnamon to the cake batter. That is not a typo. You want them packed with cinnamon.
The basic cupcake I used just creamed together some butter and sugar.
Then add in some eggs, vanilla, dry ingredients (mixed separately), and milk.
The final batter will almost look like chocolate because of all the cinnamon.
Then just divide it into cupcake tins. You should get about 24 cupcakes.
Ready to bake:
They”™ll need to bake at 350 degrees F. for 18-20 minutes. Then you”™ll want to let them cool completely before you try to fill or frost them.
Cinnamon Frosting:
Who doesn”™t love cream cheese frosting? It”™s probably my favorite thing to put on cakes and cupcakes. This version is cream cheese and butter beaten together until light and fluffy. Then add in some cinnamon, vanilla, and loads of powdered sugar.
If it gets too thick, feel free to add in some milk to thin it out a bit.
Finishing the Cupcakes:
They make these special cupcake corer things for this job, but I just use a sharp knife to cut out a little section of each cupcake. Then you can drizzle in some caramel and put the top back on the cupcake.
Works pretty great and no special tool required.
Then frost the cupcakes however you like to. I used a piping bag to try and make them pretty, but you could use a plastic bag with the corner snipped off or just spread it on with a knife!
Then I drizzled some extra caramel on top of each cupcake and dusted them with cinnamon sugar.
YUM.
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