INGREDIENTS
150g butter, softened
3/4 cup (165g) brown sugar
1/2 teaspoon ground cinnamon
2 Coles Australian Free Range Eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) buttermilk
12 baby churros
1 quantity chocolate sauce, to drizzle
CARAMEL CREAM CHEESE ICING
250g cream cheese, softened
80g butter, softened
1 1/2 cups (240g) icing sugar mixture
1/4 cup (60ml) Coles Salted Caramel Topping
METHOD
Step 1:
Preheat oven to 180C. Line twelve 1/3-cup (80ml) muffin pan holes with paper cases.
Step 2:
Use an electric mixer to beat the butter, sugar and cinnamon in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and buttermilk, in alternating batches, and stir until just combined. Spoon mixture evenly among the lined pans. Bake for 20 mins or until a skewer inserted in the centres comes out clean. Set aside to cool.
Step 3:
To make the caramel cream cheese icing, use an electric mixer to beat the cream cheese and butter in a medium bowl until smooth and creamy. Add the icing sugar and beat until smooth. Add the caramel topping and beat to combine. Place in a piping bag fitted with a 1cm plain nozzle. (Alternatively, place in a sealable plastic bag and cut off a corner.) Pipe icing onto tops of each cooled cupcake.
Step 4:
Decorate the cupcakes with the baby churros and drizzle with the chocolate sauce.
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