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Cinco de Mayo Churros Cupcakes

Updated: Nov 22, 2021

The perfect gluten free treat to celebrate Cinco de Mayo; churros cupcakes!

Next week is Cinco de Mayo, a bright, colourful and fun Mexican celebration consisting of dancing, music, parades and of course, food.


So, what better way to commemorate this day than create Churros inspired cupcakes?!


I lived in San Diego, California for two years, which is right along the border to Mexico, so there is lots of Mexican influence and I attended the Cinco de Mayo celebrations there.


I never got to eat churros while attending these celebrations because I could never find any that were gluten free. But, I've always been so jealous watching others eat them, and so I thought it was the perfect opportunity to create a cupcake inspired by a dish I was so desperate to try!

I filled a cinnamon-spiced sponge with dulce de leche, topped it with vanilla buttercream, and sprinkled cinnamon sugar on top. These cupcakes are divine and eating them immediately put me in the celebratory spirit! The combination is just the right amount of vanilla and cinnamon to make you think of churros when you eat these!


Decorating with a mini churros is, of course, optional, but it definitely adds some sugary crunch and a cute picture opportunity! I used the recipe from Becky Excell's new cookbook for the churros and they worked a treat!


If you haven't tried churros, or are craving them, then these cupcakes will hit the spot.


I'm missing not being in San Diego this year to attend the parades and dancing, but these put me in the Mexican spirit and I loved it! I'll definitely be whipping up a batch of these next week.


This recipe is the 10th cupcake on the Caking It blog! I'm so happy to have so much support in such a short space of time. Here's to the next 10 cupcakes..!


Let's get Caking It!

 

Recipe

180C (170C fan)

Yield: 12 cupcakes

Prep: 20 mins

Bake: 18 mins

Assembly: 10 mins

Ingredients

Sponge

160g unsalted butter

100g caster sugar

60g light brown sugar

4 medium eggs

160g gluten free self-raising flour

1 tsp gluten free baking powder

1/2 tsp xanthan gum

1 tsp ground cinnamon

2 tbsp sour cream


Filling

Dulce de leche


Frosting

150g unsalted butter

350g icing sugar

1 tbsp milk

1/2 tsp vanilla extract


Cinnamon and caster sugar

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Method: Sponge

Don't forget to wait until all the ingredients are room temperature before starting. This is a super easy sponge that can whipped up super quickly!

  1. Preheat oven to 180C. Fill 12 muffin holes with cases.

  2. With a fork, cream the butter until pale, then add the sugars and cream together until fully incorporated.

  3. Add the eggs, one at a time, mixing with an electric whisk between each addition.

  4. In a separate bowl, mix together the flour, baking soda, xanthan gum, and cinnamon with a fork, and then add this to the mixture, mixing until fully incorporated.

  5. Spoon in the sour cream and fold until combined.

  6. Spoon 2 tbsp of the mixture into each muffin case.

  7. Let the mixture sit in the cases for 20 minutes before placing in an oven for 18 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.


Method: Buttercream

This super easy vanilla buttercream is an utterly delicious and creamy addition to the cupcakes.

  1. While they are cooling, move onto the buttercream.

  2. Cream the butter until pale, and gradually add in the icing sugar until it is all incorporated. You can do this either with a standing mixer, an electric hand whisk, or a fork. At this point the mixture should be a little stiff.

  3. Slowly pour in the milk which beating until a rich pipeable mixture is formed.

  4. To make the cinnamon sugar, mix a pinch of cinnamon with 50g caster sugar.


Assembly

  1. Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.

  2. With a teaspoon, fill the middle with a good dollop of dulce de leche.

  3. Pipe on a good layer of the buttercream, and sprinkle with the cinnamon sugar.

  4. If you feel like it, top with miniature churros!

  5. Enjoy and happy Cinco de Mayo!



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