Pinoy Master Chef: Churros cupcakes

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<span style="font-family: Verdana, sans-serif;"><b><i>INGREDIENTS</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  150g butter, softened</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  3/4 cup (165g) brown sugar</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  1/2 teaspoon ground cinnamon</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  2 Coles Australian Free Range Eggs</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  1 1/2 cups (225g) self-raising flour</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  1/2 cup (125ml) buttermilk </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  12 baby churros </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  1 quantity chocolate sauce, to drizzle </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>CARAMEL CREAM CHEESE ICING</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  250g cream cheese, softened</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  80g butter, softened</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  1 1/2 cups (240g) icing sugar mixture</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  1/4 cup (60ml) Coles Salted Caramel Topping</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>METHOD</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Step 1:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Preheat oven to 180C. Line twelve 1/3-cup (80ml) muffin pan holes with paper cases.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Step 2:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>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.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Step 3:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>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.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Step 4:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Decorate the cupcakes with the baby churros and drizzle with the chocolate sauce.</b></span></div>