Good Afternoon Cupboard Followers!
It’s been some time since I last blogged about anything. I must admit, all the holiday happenings took a bit out of me, and I needed some time off from running around my kitchen! I can’t believe we are already in the last few days of the first month of the new year. I have a sneaky suspicion 2017 is going to be another whirlwind.
January has brought the first of quite a few trips marked on my calendar this year. And while I am not a huge fan of New Year’s resolutions, I did tell myself that traveling more this coming year would be something I’d like to at least try and commit to. So, trip No.1 was Nashville (more on that later), and it was a blast, as usual. A foodie’s dream! So here I am, fresh off vacation, feeling ready to take on the year and get back to blogging.
First up on the blog, churro cupcakes. With football at it’s peak and Super Bowl just around the corner, Sunday’s have become quite an exciting place to be at our house. My mom usually puts out a tasty spread, and this Sunday she did not disappoint. Her cuisine of choice was Mexican and her request was something sweet that went along with fully loaded nachos and carnita tacos. These cupcakes were the perfect match! If you are fan of cinnamon and sugar, you must give these a try! They are so easy and may need to make another appearance come Cinco de Mayo! Hope you get a chance to try….
***Towel courtesy of my bestie, Natalia : )
- 1 box French Vanilla cake mix, plus ingredients on back of box
- 1 small box sugar free/fat free instant vanilla pudding mix
- 1 Tbsp vanilla extract
- 2 Tbsp sour cream
- 2 Tbsp ground cinnamon
- Pinch of nutmeg
- 1/2 cup butter, melted
- 2 Tbsp granulated sugar
- 1 Tbsp cinnamon
Cinnamon Buttercream Frosting
- Baked churros, chopped into 1-2″ pieces (From local Mexican Food Market)
- 4 1/2 cups powdered sugar
- 1/4 cup heavy cream
- 1 Tbsp ground cinnamon
- 1 Tbsp vanilla
- 1 1/2 cup butter, room temperature
- Preheat oven to 350 degrees F. Line two muffin tins with about 22 paper liners. Set aside.
- Meanwhile, in a large bowl, prepare the cake mix according to package directions. Stir the pudding mix, sour cream, nutmeg, vanilla and cinnamon into the batter to combine. Portion the batter evenly among the muffin tins, filling about 1/2 of the way full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
- In a small bowl, melt 1/2 cup butter and mix in sugar and cinnamon. Using a baking brush, brush the butter mixture in top of the cupcakes and allow it to soak in.
- In the bowl of a stand mixer, cream together the butter, vanilla and cinnamon until creamy. Gradually add the powdered sugar in, about one cup at a time, until thick and fluffy. Use the milk to thin out the frosting if needed.
- Pipe frosting high onto cooled cupcakes and garnish with a freshly baked churro piece and a dusting of cinnamon sugar.