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Churro Cupcakes
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| Churro cupcakes Adapted from Cupcake Bakeshop by chockylit | |
| 2 sticks | butter |
| 2 cups | sugar |
| 4 large | eggs, separated |
| 2¾ cups | all purpose flour |
| 1½ teaspoons | baking powder |
| 1½ teaspoon | ground extra fancy Vietnamese cinnamon |
| pinch | salt |
| 1 cup | milk |
| 1 teaspoon | vanilla extract |
Preheat your oven to 350?F and line a muffin tin with baking cups.
Beat the butter in the bowl of a stand mixer on medium speed. Once the butter is smooth and creamy, turn the mixer to low speed and slowly pour in the sugar. Keep beating the butter-and-sugar mixture until light and fluffy.
Add the egg yolks one at a time, making sure to mix well (about 20 seconds) after each addition.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, cinnamon and salt.
In a small bowl, stir the vanilla into the milk.
Alternate adding the flour mixture and the milk mixture to the butter-and-sugar mixture. You’ll want to start and end with the flour, and mix just until incorporated after each addition.
In a medium bowl, using a hand mixer, beat the egg whites until soft peaks form. It’ll be white and foamy. Fold the egg whites into the batter.
Fill your lined muffin cups about ¾ full of batter. Bake for about 20 minutes or until a cake tester stuck in the middle comes out clean. Let cupcakes cool completely.
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