Cream Cheese Frosted Churro Cups
A new way to make the festival staple! Tons of ways to customize with fillings of your choice.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 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.