Cinnamon Churro Cupcakes

Cinnamon Churro Cupcakes

Gluten Free

 

Sometimes, there is nothing quite like those guilty pleasure foods that we enjoy at festivals, carnivals, and fairs…treats like elephant ears, kettle corn, and yes, even churros! So today I’m sharing with you my gluten-free recipe for cupcakes inspired by churros!

 

We’d love to hear what your favorite indulgent food is, so leave us a comment below!

 

You’ll need:

1 cup Salted Kerrygold Butter, softened

2 cups brown sugar

1 tbsp vanilla extract

1 tbsp caramel syrup

4 eggs

2 cups Bob’s Red Mill Gluten-Free all-purpose flour

1 cup almond flour

1 1/2 tsp xanthan gum

1  tsp baking powder

1 tsp baking soda

1  tsp salt

1 tbsp cinnamon

1 cup buttermilk

1 package SmashMallow Cinnamon Churro Marshmallows

 

Makes 14 cupcakes

Cinnamon Churro Cupcakes Gluten Free

Preheat the oven to 350°F.  Prepare three jumbo muffin tins by lightly greasing or using liners.

 

In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugar, vanilla, and caramel, then continue whipping until creamed.

 

Gradually add in the eggs, one at a time. Mix well between each addition.

 

In a separate bowl, combine the dry ingredients. Then, stir into the creamed mixture a little at a time, alternating with the buttermilk.

Cinnamon Churro Cupcakes Gluten Free

Divide batter evenly between your prepared jumbo muffin pans. Place a marshmallow in the center of each of the cupcakes.

Cinnamon Churro Cupcakes Gluten Free

 

Bake for 30 – 35 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown. Allow your cupcakes to set for 5 to 10 minutes to cool slightly. Run a butter knife around each cupcake then transfer to a cookie sheet to finish cooling.

 

 

Brown Sugar Cinnamon Butter Cream

 

1 1/2 cups Kerrygold Salted Butter, softened

1 1/2 cup brown sugar

1 1/2 cups powdered sugar

1/4 cup heavy cream

1 tsp vanilla extract

1 tbsp cinnamon

 

In a medium bowl with an electric mixer, cream the butter before adding in the brown sugar. Whip in the heavy cream and mix well. Next, add in the powdered sugar, cinnamon and vanilla. Whip until smooth.

 

Now that the frosting is made and the cupcakes are cooled, it’s time to fill and frost them. You’ll find that the cupcakes have formed a natural hollow center from where the marshmallows melted in.

 

With a piping bag,  fill the center of each cupcake with butter cream before frosting the tops with a swirl of frosting. Disperse frosting evenly before garnishing with a sprinkle of brown sugar, cinnamon, and an additional Cinnamon Churro SmashMallow.

 

Now, enjoy the sweet and spicy taste of the carnival with these gluten-free Cinnamon Churro Cupcakes!

Cinnamon Churro Cupcakes Gluten Free

 

Cinnamon Churro Cupcakes

Category: Dessert

Yield: 14

Cinnamon Churro Cupcakes

Ingredients

    Cinnamon Churro Cupcakes:
  • 1 cup Salted Kerrygold Butter, softened
  • 2 cups brown sugar
  • 1 tbsp vanilla extract
  • 1 tbsp caramel syrup
  • 4 eggs
  • 2 cups Bob’s Red Mill Gluten-Free all-purpose flour
  • 1 cup almond flour
  • 1 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1 cup buttermilk
    Brown Sugar Cinnamon Butter Cream:
  • 1 1/2 cups Kerrygold Salted Butter, softened
  • 1 1/2 cup brown sugar
  • 1 1/2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon

Instructions

    For the Cupcakes:
  1. Preheat the oven to 350°F. Prepare three jumbo muffin tins by lightly greasing or using liners.
  2. In a medium bowl using an electric mixer, cream the butter until light and fluffy.
  3. Add in the sugar, vanilla, and caramel, then continue whipping until creamed.
  4. Gradually add in the eggs, one at a time. Mix well between each addition.
  5. In a separate bowl, combine the dry ingredients.
  6. Stir into the creamed mixture a little at a time, alternating with the buttermilk.
  7. Divide batter evenly between prepared muffin pans.
  8. Place a marshmallow in the center of each of the cupcakes.
  9. Bake for 30 - 35 minutes or until a toothpick comes out clean and the tops are a light golden brown.
  10. Allow cupcakes to cool for 5 to 10 minutes. Run a butter knife around each cupcake, then transfer to a cookie sheet to finish cooling.
    For the Frosting:
  1. In a medium bowl with an electric mixer, cream the butter before adding in the brown sugar.
  2. Whip in the heavy cream and mix well.
  3. Add in the powdered sugar, cinnamon and vanilla then whip until smooth.
  4. The cupcakes will have formed a natural hollow center where the marshmallows melted. Fill this in with butter cream in a piping bag.
  5. Frost the tops of each cupcake.
  6. Garnish with a sprinkle of brown sugar, cinnamon, and an additional Cinnamon Churro SmashMallow.
http://delectablydifferentkitchen.com/2017/06/cinnamon-churro-cupcakes/

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