• Kristyn Slick

Sweet Annie's Virtual Kids Baking: Churro Taco Cupcakes

Bake with Annie live here!

Recipe courtesy of Food Network and Itty Bitty Bakers Groceries

mini red MMs Shredded coconut and green food coloring Yellow sprinkles or shredded coconut and yellow food coloring Crushed chocolate oreos Iberia Maria cookies 1 ¼ cups flour 1 tsp ground cinnamon ½ tsp baking soda and baking powder ½ tsp salt 8 tbsp butter, melted ½ cup sugar ½ cup light brown sugar ¼ cup sour cream 1 ½ tsp vanilla 2 large eggs vanilla frosting 1 tsp ground cinnamon 12 cupcake liners

Directions: BAKE TIME: About 20 minutes 1. For the cupcakes: Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper cupcake liners. 2. In a medium mixing bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Set aside. 3. In the bowl of an electric mixer, cream the butter, granulated sugar, light brown sugar, sour cream, vanilla and eggs until fluffy, about 3 minutes. Turn the speed to low and add the dry ingredients. Blend until well combined, about 25 seconds. 4. Pour 2 1/2 to 3 tablespoons of batter into each cupcake liner. Bake the cupcakes until a tester inserted into the center comes out clean, about 20 minutes. Let cool. 5. For the buttercream: Mix 1 tsp cinnamon into container of vanilla frosting. 6. To assemble the cupcakes: Pipe a swirl of buttercream on each cupcake and top with halved cookie, filled with “taco” toppings.

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