Sweetie Darling

Bake Off Make Off Week 4- Churro Cupcakes

Date - 14th September 2016 / Author - Billie / Category - Bake Off Make Off, Recipes


Churro Cupcakes

In the midst of the sad week when Mel & Sue confirmed they won’t be joining GBBO on its move to Channel 4, I have to admit I am still happy because a BATTER week has been added. I actually disgust myself when I admit my love for batter but we all have a dark side don’t we?

One of my all time fave battered things I’ve ever had are churros. The first time I tried churros was with some cake friends, next to a river in London, on a gorgeously sunny day. They were so much more than I expected; sweet and cinnamony, crispy on the outside but a teensy bit soft in the middle… and they came with dippy chocolate sauce.

The only bad thing about this experience was that I was already in my early twenties by the time I tried a churro. Why wasn’t I given churros instead of Rusks as a baby?!

Do love a Rusk though tbf.

I’ve included a couple of affiliate links here in case there are bits I’ve used that you need.

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The Bake Off Challenges

The Signature

The signature challenge was Yorkshire Puddings. 24 identical Yorkshire Puddings. Lovely with a bucket of gravy! Not something I’m personally going to be excited about baking though.

The Technical

This challenge was to make 12 heart shaped lace pancakes. What a nice idea! Pretty, delicious and they look really fun to make buuuut I kind of just want a big round pancake to drown in lemon and sugar, roll up and scoff!

The Showstopper

The showstopper was all about churros, which is where my churro cupcakes come in!

My churro vision involved cake. Of course. Specifically, a cupcake topped with a churro swirl! As in a buttercream swirl made of churro, making churro cupcakes!

I also made ‘Churro Sprinkles’ with my leftover batter. CUTE.


Tips for making churros.

There a few things I learned when making churros. Here is a list so you can avoid the mistakes I stumbled over.

Use two piping bags.

One inside the other, or a fabric piping bag. This batter will be hot when you pipe it, and it’s thick! A single disposable piping will split and it will probably be too hot for you to pipe your batter swirls.

Pipe your swirls onto wax paper.

Wax paper if you have it, or greaseproof sprayed with some cooking oil, to prevent them from sticking. A 1M nozzle will get you the nice grooves.


Heat your oil to 190c then turn the heat down.

Don’t let it go over 190c (375f). If it is too hot, your churros won’t have a chance. They will burn on the outside and be raw in the middle. Like my lame first batch. Use a sugar thermometer to keep an eye on the temperature of your oil.


Use a flat spatula

A flat spatula is best to scoop your churros up and put them into the oil. They will distort a little but not enough for them to not look awesome.

Separate your churros after around a minute of cooking time.

When you put a few in the pan, they will want to hang out together. You need to break that party up before things get out of hand! Use a couple o’ forks to pull the swirls apart.

Turn your churros during cooking.

When cooking anything in oil, the underside will be cooking much more than the top so make sure you flip your churros during cooking to keep both sides fairly even in colour.


Don’t be hasty to taste-y.

30 seconds wait time isn’t sufficient for something that’s just come out of boiling oil. Tongues will be burnt. Two days of eating will be ruined. Give ’em 5 minutes before you taste test and even then, be cautious!

Once your churros are cooked you can roll them in cinnamon sugar, or just sugar if you don’t like cinnamon.


Add a buttercream swirl to your churro cupcakes with a 1M nozzle and topped with a churro sprinkle or a churro swirl and chocolate sauce.

The cupcake recipe will actually make around 14 cupcakes, and of course, technically your churro sprinkles are surplus to requirements if you have 12 churro swirls to use anyway but it’s a nice way to make use of the leftover batter.

You can always double the cupcake and buttercream recipes and have 12 cupcakes with churro swirls and 12 cupcakes with churro sprinkles on. Best of both worlds and tons of cupcakes!

These churro cupcakes have everything. The light sponge of the vanilla cake, the soft, sweet buttercream against the cinnamon crispiness of the churro and then the rich flavour of the chocolate sauce. Utter churro cake heaven!

You can see my fill vanilla cupcake recipe here and my ultimate vanilla buttercream recipe here.

Click here to see all of the Bake Off goodies in Lakeland at the moment. 

I hope you enjoy making these churro cupcakes as much as I did!

Fancy more Bake Off Make Off?

Click here for Week 1 Chocolate Orange Cake

Click here for Week 2 Banoffee Biscuit Whirls

Click here for Week 3 Cinnamon Swirls

Click here for Week 5 Bakewell Tart

Click here for Week 6 Meringue Brownies

Click here for Week 7 White Choc Passionfruit Roulade

Click here for Week 8 Tudor Knots

Click here for Week 9 Chocolate Pinwheels

Billie xx

Bake Off Make Off Week 4- Churro Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 1 hour
Cook Time
30 minutes
Servings Prep Time
12 cupcakes 1 hour
Cook Time
30 minutes
Bake Off Make Off Week 4- Churro Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 1 hour
Cook Time
30 minutes
Servings Prep Time
12 cupcakes 1 hour
Cook Time
30 minutes
  • 200 g butter
  • 200 g caster sugar
  • 200 g self raising flour
  • 4 large eggs
  • 1/2 tsp vanilla extract
  • 150 g butter
  • 300 g icing sugar
  • 1/2 tsp vanilla extract
  • 235 ml water
  • 1 1/2 tbs caster sugar
  • 2 tbs vegetable oil
  • 125 g plain flour
  • 1 litre vegetable oil to fry
  • 120 g caster sugar
  • 1 1/2 tsp cinnamon
  • chocolate sauce shop bought, enough for drizzling
  1. Line a cupcake tin with 12 cases and preheat the oven to 140c fan.
  2. Beat butter and sugar together. Add flour, eggs and vanilla and mix.
  3. Split cake mixture between 12 cupcake cases and bake for 25-30 minutes until cupcakes spring back after being pressed. Leave to cool.
  1. Beat butter, sugar and vanilla until light, pale and fluffy.
  1. Heat the water, 1 1/2tbs sugar and 2tbs vegetable oil in a saucepan and bring to the boil. Remove from the heat and beat in the flour until it forms a thick batter.
  2. Pipe 12 swirls of batter onto waxed paper using 2 piping bags and a 1M nozzle. See note above re piping batter swirls.
  3. Heat your oil to 190c then turn down the heat and make sure your oil doesn't go above this temperature. Use a sugar thermometer to keep an eye on the temperature.
  4. Add your batter swirls to the oil in small batches. Separate after a minute or so of cooking, using forks. Cook for 7-8 minutes, intermittently flipping the swirls using forks until the swirls are golden brown all over.
  5. Lift your swirls from the oil using forks or a slotted spatula and leave to drain on kitchen roll.
  6. You can use your leftover batter to make churro sprinkles. Add short sections of leftover batter to the oil and fry for a few minutes, turning every now and again.
  1. Mix your 120g sugar and your cinnamon together and dip each churro swirl and sprinkle into it.
  2. Pipe a buttercream swirl onto each cupcake using a 1M nozzle, drizzle with some chocolate sauce and add a churro sprinkle, or add a churro swirl then drizzle chocolate sauce over the top.
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