Week 5: Churro Cupcakes and Mas!

OK Gang, another hit this week. I celebrated Cinco de Derby, a combination celebration of Cinco de Mayo and the Kentucky Derby at my very clever friend's home this weekend and she suggested I bring dessert. I was on that like Speedy Gonzales. Those of you who don't know who that is, I am sorry for your soul. He brought many a smile to my Saturday mornings.

After thinking of what I could do to stick with both themes, I decided on Churro Cupcakes and my go-to dessert for most occasions, Caramel Chocolate Covered Apples. First let's talk about the cupcakes. Let me me say that Churros are super easy to make, Who knew? Just be mindful of the hot oil. Me and hot oil are not always friends. I have a story to tell you but will save it for another time because I don't want to scare you away from making these delicious mini treats. These cupcakes have just enough cinnamon to make you think about it. They are festive and make a statement. The recipe is at the end of this post.

I also made the apples to cover the Kentucky Derby theme, you know, horses love apples (Bu-bu-Bum). Once you make these and share them with others, you will be some sort of Rock star.They really are not hard but everywhere I take them, people clamor for them. The instructions for these are also at the end of this post.

Churros in hot tub



Shake  those baby Churros in a brown bag with the cinnamon sugar and you can  almost hear them say "Ole!" I want to say "Come heer my leetle friends!"

 

Penzeys Spices in Pittsburgh is a little piece of heaven. You can get them online too.



 

Add an extra touch of cinnamon flavor by sprinkling cinnamon sugar on top of warm cupcakes before icing them.

 



Mini cake of happiness is Muy Bueno!



A drizzle of caramel and a pinch of sea salt on each one then topped with the mini Churro.







Super simple but impressive dessert are caramel-chocolate covered apples. There is nothing more simple and lovely than a bowl of apples.







Dunk those babies in the caramel for the first coat of yumminess.





I like toasted coconut and Heath bar pieces on my apples but the sky is the limit.

Homemade Churros (vegan/dairy-free)

Ingredients
FOR THE CINNAMON-SUGAR
1/2 cup sugar
1 1/2 teaspoons cinnamon

FOR THE CHURROS
1 cup water
1 tablespoon sugar
1 tablespoon canola oil
1/2 teaspoon salt
1 cup all-purpose flour
1/2 teaspoon baking powder
Preheat about 4 quarts of canola oil to 375 degrees in a large pan set over medium high heat.
Combine the cinnamon and sugar in a small bowl or brown paper bag; set aside.
In a small saucepan, combine the water, sugar, oil, and salt. Bring to a boil, stirring to dissolve the sugar and salt. Once dissolved, remove the pan from heat. Stir in the flour and baking powder until the mixture forms a dough. Allow to cool for about 5 minutes, then transfer the mixture to a pastry bag. Pipe strips of dough into the hot oil and fry until golden brown. Remove with a slotted spoon and drain on several layers of paper towel before coating in cinnamon-sugar.

Churros Cupcakes
with Cinnamon Cream Cheese Frosting
Makes 18 cupcakes

Ingredients
FOR THE CUPCAKES
1 yellow extra moist cake mix mixed according to directions
1 1/2 teaspoons cinnamon

FOR THE FROSTING
8 ounces cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, at room temperature
4 cups confectioners’ sugar
1 teaspoon vanilla
1 teaspoon cinnamon
To make the cupcakes: Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.

Add cinnamon to cake mix. Do not over mix.
Fill each muffin cup 3/4 full. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool for 2 to 3 minutes, then dip the top of each cupcake into the remaining cinnamon-sugar mixture from the churros to coat it. Allow the cupcakes to cool completely before frosting.
To make the frosting: Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir int he cinnamon until thoroughly combined. then stir in the vanilla. Beat the mixture well, until light and fluffy, adding heavy cream, if needed.

I drizzled Hershey's caramel on top of each and added the smallest pinch of sea salt on each one.

Caramel Chocolate Apples

4 Granny Smith apples
Popsicle sticks or chopsticks
2 Bags of caramel candies
2 tbsp water
1 cup of bittersweet chocolate pieces (I like Ghiradelli best)
1 cup milk chocolate pieces (Ghiradelli also)
1 tbsp. shortening
1 bag Heath bar bits (found in baking isle)
Toasted coconut
Or any desired coating such as candy pieces, white chocolate, pretzel pieces, etc.

Melt unwrapped caramel pieces with 2 tbsp. of water in microwave at 1 minute intervals until melted. Dip washed and thoroughly dried apples with Popsicle sticks inserted into caramel. Place on pan coated with parchment paper and allow to cool for approximately 30 minutes in fridge.

Melt chocolate pieces with shortening in microwave for 1 minute intervals until melted. Dip caramel coated apples in chocolate and turn to coat all of the apple. Immediately press outside coating onto wet chocolate. (This will be messy, but so worth it!) Place onto parchment paper and place in fridge until approximately 30 minutes before ready to serve. They are best if they are able to come close to room temperature.

As a reward to you for scrolling all the way down on this post, I introduce you to Bede Cat. She made an appearance at the Cinco de Derby party and I took a few shots of her. Most photos are head shots as you see here but I was able to capture a full-body shot. Someone in the crowd said, "She is way more than just a pretty face" and I now have proof with this photo. There is no finer reason to be on Facebook than just to hear what Bede Cat has to say about every topic imaginable. Consider this your Bonus tip of the day: Friend Bede Cat on Facebook today!