Churro Mini Muffins Food

CHURRO MINI MUFFINS

Steps:

• Preheat oven to 350° and grease a 24-cup mini muffin tin with cooking spray.
• In a large bowl, whisk together flour, sugars, cinnamon, baking powder, and salt. Add egg, milk, and melted butter and stir until incorporated.
• Divide batter between greased muffin tin cups. Bake until a toothpick inserted into the center of muffin comes about clean, about 12 minutes. Let muffins cool slightly in pan for about 5 minutes then carefully remove them from the pan.
• In a medium shallow bowl, whisk together sugar and cinnamon. Dunk each muffin in melted butter then toss in cinnamon sugar.

CHURRO CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper cupcake liners.
• In a medium mixing bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Set aside.
• In the bowl of an electric mixer, cream the butter, granulated sugar, light brown sugar, sour cream, vanilla and eggs until fluffy, about 3 minutes. Turn the speed to low and add the dry ingredients. Blend until well combined, about 25 seconds.
• Pour 2 1/2 to 3 tablespoons of batter into each cupcake liner. Bake the cupcakes until a tester inserted into the center comes out clean, about 20 minutes. Let cool.
• For the buttercream: Using an electric mixer with the paddle attachment, cream the butter, vanilla and cinnamon until smooth, scraping down the sides as needed, about 2 minutes. With the machine running on low, add the powdered sugar 1 cup at a time, alternating with the milk, and mix until combined. Fit a pastry bag with a star tip and fill with the buttercream.
• For the tortilla crisps: Mix together the granulated sugar and cinnamon on a large plate. Set aside.
• In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in 2 to 3 minutes.)
• Meanwhile, using a cookie cutter, cut the tortillas into different shapes and/or letters. Fry the tortilla pieces until golden brown, 2 to 3 minutes. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to the cinnamon-sugar mixture and turn to coat.
• To assemble the cupcakes: Pipe a swirl of buttercream on each cupcake and top with a tortilla crisp.

BAKED MINI CHURRO BITES

Steps:

• For the churros: Adjust the oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
• Bring 4 tablespoons of the butter, 1 tablespoon of the sugar, the salt and 1/2 cup of water to a boil in a small saucepan over medium heat. Add the flour and stir constantly until the mixture forms a ball. Transfer to a large bowl and beat with an electric mixer on medium-low until the dough is cool to the touch. Add the eggs one at a time and beat until incorporated. Transfer to a large pastry bag fitted with a 1/2-inch wide star tip.
• Pipe the batter into 2-inch lengths about 2 inches apart on the prepared baking sheets. Bake until golden brown, rotating the trays from top to bottom about halfway through, 15 to 18 minutes. Let sit on the baking sheets for a few minutes.
• Melt the remaining 3 tablespoons of butter in a medium microwave-safe bowl. Toss 1/4 cup sugar and 1 teaspoon cinnamon together in another medium bowl. Working in small batches, dip the churros completely in the melted butter and let any excess drip off, then toss in the cinnamon-sugar until completely coated. Once the cinnamon-sugar mixture is too wet to coat, mix together a fresh batch with the remaining 1/4 cup sugar and 1 teaspoon cinnamon. The churros can be baked and coated 1 day ahead of time and stored at room temperature in an airtight container.
• For the caramel-mango sauce: Bring, the sugar, salt and 1/4 cup of water to a boil in a small saucepan over medium heat. Continue to cook, swirling the saucepan occasionally but not stirring, until the mixture turns a medium caramel color (slightly darker than honey), about 5 minutes. Remove from the heat and stir in the mango and butter (take care, the mixture will bubble). Let the mixture cool for a few minutes in the saucepan, then transfer to a food processor and process until smooth. Keep refrigerated until ready to use. The caramel-mango sauce can be made a day ahead. Serve the churros with the caramel-mango sauce for dipping.

CHURRO PUFF PASTRY MUFFIN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the puff pastry sheets in half, then use a rolling pin to roll each half out to 24 inches long x 8 inches (60x20 cm) wide.
• Brush the puff pastry sheets with the softened butter, then carefully roll them up into tight logs. Cut the logs in half lengthwise.
• Take each half and fold the smooth part of the dough inward to create a spiral shape.
• Place the spirals in a muffin tin and brush the tops with egg wash.
• Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for another 15 minutes.
• Combine the sugar and cinnamon in a small bowl.
• Remove the muffins from the oven. Once cool enough to handle, roll in the cinnamon sugar mixture.
• Enjoy!

CHURRO MINI MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Grease a 24-cup mini muffin tin with cooking spray.
• In a large bowl, whisk together flour, baking powder and salt.
• Add brown sugar, 1/2 cup sugar and 1 teaspoon of cinnamon. Whisk to combine.
• Add egg, milk and 8 tablespoons butter and stir until the mixture is smoother.
• Scoop rounded tablespoons of batter into the greased muffin tin.
• Bake until a toothpick inserted into the center of the muffin comes about clean, about 12 minutes.
• Let muffins cool slightly in pan for about 5 minutes then carefully remove them from the pan.
• Mix the remaining 1/2 cup sugar and 2 tablespoons of cinnamon in a shallow bowl.
• Dunk each muffin in the remaining melted butter then toss in cinnamon-sugar mixture.

CHURROS MUFFINS

Steps:

• Preheat oven to 325 degrees F.
• Grease 3 6-cup muffin pans.
• In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
• In a large bowl, using an electric mixer on medium speed, beat shortening and 1 cup of the sugar until light and fluffy. Beat in eggs, one at a time, until well blended and pale yellow.
• With the mixer on low speed, beat in flour mixture alternately with milk, making three additions of flour and two of milk, until just blended.
• Divide batter equally among prepared muffin cups.
• Bake in preheated oven for 23 to 26 minutes or until tops are golden. Let cool in pan for 5 minutes, then transfer to wire rack.
• Pour butter into a small bowl. In another small bowl, combine cinnamon and the remaining sugar. Roll warm muffins in butter, then in sugar mixture to coat. Return to rack and let cool.