Happy Cinco de Mayo everyone! What a fun way to get the week started? In honor of the holiday, I chose to do a churro inspired cupcake of the month. I hope you enjoyed your weekend and these cupcakes!
1 box French Vanilla cupcake mix ( I know.. I know.. I promise I will get back to doing them 100% homemade, but really these are awesome)**make as directed
2 tsp. cinnamon
Make cupcakes as directed by box. Add the cinnamon and bake in the oven for 12-15 minutes at 350 degrees.
3 egg whites
1/4 cup granulated sugar
1 TBS brown sugar
2 sticks butter
3 tsp vanilla
pinch of salt
Combine the egg whites, granulated sugar, and salt. Place in a double boiler, whisking constantly until sugar is dissolved and the thermometer reaches 160 degrees. (Trust me, it’s worth the trouble). Pour mixture into mixing bowl and whisk on high until fluffy and glossy. Add softened butter- a few tablespoons at a time. Add the brown sugar and vanilla. Mix.. Mix… and Mix… and when you think you are finished.. Mix some more. The batter will be light and fluffy just like the bakery!!
2 TBS. Vegetable oil
sugar and cinnamon
Using a pizza cutter, slice the tortilla in very thin slices. Heat the vegetable oil in a small pan. Toss a few tortilla strips in the pan until they start to brown. This only takes a few seconds- don’t blink your eyes. Place on a paper towel and sprinkle cinnamon and sugar. Once the cupcakes are frosted, top them with this yummy garnish and enjoy!.