Hi everyone and welcome to day two of Dia de Los Muertos Week! While not exclusively associated with Day of the Dead, churros are a festival staple that are almost guaranteed to be at all celebrations. In fact, I have so many fond memories of sharing churros with family members who have passed on that it just doesn’t seem right not to include the sugary treats in this week’s festivities. Whether for Dia de Los Muertos or just because, these Cream Cheese Frosted Churro Cups perfectly combine the flavors of Fall in one delicious little dessert!
I’m also taking part in the “Fall In Love With Your Home” Tour so make sure you make your way to the bottom of this post to see more delicious Autumn recipes!
Do you guys remember a few years ago when Deep Fried Butter was a big deal at the state fairs? I’ve actually never had the privilege of tasting one (would if I could!) but I’ve always wondered how they prevent the butter from melting in the oil. Finally, I was watching a cooking show the other day and they explained that the butter cubes were frozen first and then deep fried. Ah ha, brilliant. Turns out where there’s a will to clog your arteries, there most definitely, is a way!
“What does this have to do with these Churro Cups, Vanessa?” Well, let me tell you! You’re going to make the churro batter, pipe it onto the back of a miniature cupcake tin, and then pop that sucker in the freezer for at least an hour. When the batter is nice and solid, pull the tin out and let it sit on your kitchen counter for a few minutes to defrost just enough for the cups to pull off easily. You have officially made frozen churro cups that will keep their shape as they’re fried! Awesome, right?!
Now that you have frozen churro cups, all you need to do now is deep fry them in the oil of your choice. I used a large wok so that I could fry four cups at a time but keep in mind they cook up quickly so keep a close eye! Once they’re golden brown, inside and out, fish the cups out with a ladle and set to cool on a few paper towels to absorb as much of the excess oil as possible.
Once the churros have cooled to the touch, you can coat them with cinnamon sugar and fill with a cream cheese frosting of your choice. I was short on time and just used some store bought frosting (I know, the horror!) but you’re more than welcome to make your own. A drizzle of cajeta (Mexican caramel) is the final and perfect touch!
I hope you enjoy making these Cream Cheese Frosted Churro Cups. The richness of the caramel blends so nicely with the cinnamon and cream cheese to make the perfect Autumn treat! Thanks for stopping by and see you tomorrow for another day of Dia de Los Muertos Week!
Cream Cheese Frosted Churro Cups
- ½ Cup Butter
- 1 Cup Water
- Pinch of salt
- 1 Cup Flour Gluten Free can also be substituted
- 3 Eggs beaten
- Oil for frying
- ½ Cup Sugar
- ¼ Cup Cinnamon optional
- Combine butter, water, and salt over high heat in large pan until butter is completely melted.
- Gradually stir in flour.
- Reduce heat to low and continue stirring until batter forms a ball.
- Remove from heat and gradually stir in beaten eggs.
- Transfer to large pastry bag with star tip.
- Pipe cup shapes onto the back of a mini cupcake tin and freeze.
- When solid, remove from freezer and allow to sit until cups are easily removed.
- Heat oil in a large pan with high walls (I used a wok) until about 350°. Carefully insert frozen churro cups.
- Remove when golden brown on both sides and transfer to a paper towel covered plate to absorb the oil.
- Pour sugar (and optional cinnamon) onto a shallow plate and dip slightly cooled churros to cover.