I have been hustling and bustling since the game started, and I am not stopping that streak until the game is over.
I almost forgot about a retirement party for a teacher in my department tomorrow and how, 2 weeks ago, I signed up to bring cupcakes. Seemed like a good idea at the time, then this afternoon I was kind of dreading slaving in my kitchen. Cupcakes are not something I like to make under and sort of time constraint, or when there's a Bruins game on...but it worked out to my advantage tonight. I actually made margarita cupcakes as well, but that recipe is already posted in this blog. Back read!
I also made a pie...but that is just foreshadowing for tomorrow's post.
A lot of people seemed to be bringing Mexican-ish themed foods for the party tomorrow, so I chose Mexican-ish cupcakes. I have wanted to make churro cupcakes for some time, but they had quite a few steps to them, so I was waiting. Til now I guess.
They are supremely amazing! The outcome outweighs the mess and probably flour that is in my fingernails and under my eyelids (seriously.....most likely....maybe?). I also realized that I made a total of 24 cupcakes tonight and 1 pie. I could never be a baker or have my own bakery, I'd go insane (if I haven't already).
Also, just to plug Pampered Chef some more....it was like a sign from God or the Greek god of cooking (I bet there is one....) that I got my orders yesterday, because I used some things today in my baking that made it way easier...like my double boiler, my saute tongs, my pink paring knife, my cutting mats.
Ok, onto the cupcakes so I can pass out once this game ends. The recipe looks intense, but it's easy. There are just a few steps, so read through the whole thing before you decide to make them...some things need to be chilled before you use them, etc.
Cinnamon Chocolate Churro Cupcakes
from Love and Olive Oil
Cinnamon Cupcakes:
1 1/4 cup all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup almond milk
1 teaspoon cider vinegar
3/4 cup granulated sugar
1/3 cup oil
1 teaspoon vanilla extract
Mexican Chocolate Pudding Filling:
2 tablespoons cornstarch
1/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups whole milk
3 ounces good quality semisweet or dark chocolate, coarsely chopped
1/2 teaspoon pure vanilla extract
Chocolate Whipped Cream Frosting:
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons whole milk
1 teaspoon meringue powder
Pinch of cream of tartar
Pinch of cinnamon
1 cup chilled whipping cream
Cinnamon Sugar Tortilla Toppers:
Flour tortilla
1 tbsp. sugar
1 1/4 cup all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup almond milk
1 teaspoon cider vinegar
3/4 cup granulated sugar
1/3 cup oil
1 teaspoon vanilla extract
Mexican Chocolate Pudding Filling:
2 tablespoons cornstarch
1/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups whole milk
3 ounces good quality semisweet or dark chocolate, coarsely chopped
1/2 teaspoon pure vanilla extract
Chocolate Whipped Cream Frosting:
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons whole milk
1 teaspoon meringue powder
Pinch of cream of tartar
Pinch of cinnamon
1 cup chilled whipping cream
Cinnamon Sugar Tortilla Toppers:
Flour tortilla
1 tbsp. sugar
1/2 tsp. cinnamon
vegetable oil for frying
1. Preheat oven to 350 degrees F.
2. In a large bowl, sift together flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
3. In a separate large bowl, combine almond milk and vinegar and stir to combine. Whisk in sugar, oil, and vanilla.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. 5. Fill cupcake liners with a scant 3 Tablespoons of batter (cups should be just under 2/3 of the way full). Bake for 20-22 minutes or until set, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
6. To prepare filling, combine the cornstarch, sugar, salt, and cinnamon in the top of a double boiler or a heatproof bowl set over a larger pot filled with 1 inch of water. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients.
7. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened.
8. Remove from the heat and stir in the vanilla. Transfer to a small bowl and cover, gently pressing a layer of plastic wrap against the surface before refrigerating (this will prevent a skin from forming). Refrigerate for at least 30 minutes and up to 3 days.
9. For frosting, whisk powdered sugar, cocoa powder, milk, meringue powder, cream of tartar, and cinnamon in large bowl until smooth. Cover and refrigerate until well chilled and ready to use, 30 minutes to 1 hour.
10. Using electric mixer or a stand mixer with a whisk attachment, gradually beat chilled cream into chocolate mixture. Continue beating until stiff peaks form.
11. With a small pairing knife cut out cones from the tops of cupcakes approximately 1 inch in diameter. Set aside but do not discard. Spoon approximately 1 tablespoon of filling into each cupcake (you'll have extra pudding, so grab a spoon).You can place the cones back into the cupcakes if you wish, I did not do this.
12. Pipe on whipped cream frosting, taking care to cover up all seams. If desired, sprinkle with a bit of cinnamon sugar prior to serving.
14. Mix the cinnamon and sugar in a small bowl and place the tortilla shapes into the mixture. Toss to coat. Place on top of cupcakes!
2. In a large bowl, sift together flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
3. In a separate large bowl, combine almond milk and vinegar and stir to combine. Whisk in sugar, oil, and vanilla.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. 5. Fill cupcake liners with a scant 3 Tablespoons of batter (cups should be just under 2/3 of the way full). Bake for 20-22 minutes or until set, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
6. To prepare filling, combine the cornstarch, sugar, salt, and cinnamon in the top of a double boiler or a heatproof bowl set over a larger pot filled with 1 inch of water. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients.
7. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened.
8. Remove from the heat and stir in the vanilla. Transfer to a small bowl and cover, gently pressing a layer of plastic wrap against the surface before refrigerating (this will prevent a skin from forming). Refrigerate for at least 30 minutes and up to 3 days.
9. For frosting, whisk powdered sugar, cocoa powder, milk, meringue powder, cream of tartar, and cinnamon in large bowl until smooth. Cover and refrigerate until well chilled and ready to use, 30 minutes to 1 hour.
10. Using electric mixer or a stand mixer with a whisk attachment, gradually beat chilled cream into chocolate mixture. Continue beating until stiff peaks form.
11. With a small pairing knife cut out cones from the tops of cupcakes approximately 1 inch in diameter. Set aside but do not discard. Spoon approximately 1 tablespoon of filling into each cupcake (you'll have extra pudding, so grab a spoon).You can place the cones back into the cupcakes if you wish, I did not do this.
12. Pipe on whipped cream frosting, taking care to cover up all seams. If desired, sprinkle with a bit of cinnamon sugar prior to serving.
14. Mix the cinnamon and sugar in a small bowl and place the tortilla shapes into the mixture. Toss to coat. Place on top of cupcakes!
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| Bad lighting. Bad decorating. Delicious cupcake. |
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