First things first, the weather in Chicago has finally turned a corner and it's actually going to make it up to 80 degrees today! There's definitely a change in the mood here too when it finally starts to officially warmup. It seems like everyone is the city is happier and more at ease. Maybe it's prospect of finally dining outside, which I for one can't wait for!
Well onto the cupcakes...Churros are one of those desserts that I rarely indulge in, but when I do I always wish I ate them more often. When I came across this recipe I knew I had to give them a try. These were a nice light cupcake, and perfectly combined with cinnamon cream cheese frosting. They even have just the right amount of cinnamon to make them perfectly acceptable to eat for breakfast. And trust me, I did just that this morning.
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/4 cup vegetable oil (I used canola oil)
- 1/2 cup milk
- Preheat oven to 350 degrees. In a medium bowl combine the flour, cinnamon, baking soda, and salt. Set the mixture aside.
- In a large bown cream together the butter and sugar until it's light and fluffy. Then add the eggs one at a time. After this is combined add the oil and vanilla.
- Add 1/3 of the flour mixture to the butter mixture, and stir lightly. Then add half of the milk, again mixing lightly. Continue these steps with another 1/3 of the flour, remainder of the milk, then the last 1/3 of the flour mixture. Mix it until just combined, careful not to overmix.
- Pour the batter into a lined cupcake pan, only filling each only half way. According to the recipe, these won't form a nice dome on top when baked so you don't want to fill them 2/3 of the way like usual.
- Bake for 14 to 16 minutes. And let cool completely before frosting.
- 4 oz cream cheese, at room temperature
- 4 tbsp unsalted butter, at room temperature
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Cream together the cream cheese and butter. Add the powdered sugar about a cup at a time, beating after each addition.
- Add in the cinnamon, then the vanilla. Beat the frosting until it's nice and fluffy.
**These are delicious when topped with a little caramel sauce too!**