When did all of my excitement come from things that would excite any grandparent? I should be young and hip and cool, but instead, I’m constantly referring to things from back in my day. You know like landlines (which I still prefer to use over my cell phone) and VCRs. I know all the old music and TV shows and pop culture references that my peers think are something that has been made up for their amusement.
It seems the vast majority of my day to day happiness comes from things like watching the birds out the window, playing along with games shows, and talking to the TV during talk shows as though I am a valued part of the conversation.
And then there’s the fact that pretty much every time I move some part of my body cracks. Knees, shoulders, back. I sound like Rice Krispies – snap, crackle, pop.
I feel like I’ve been an old soul since I was born. I never rebelled or partied. I’ve never gone clubbing or been a part of the in crowd. I’m a misfit who should have been born several decades ago apparently.
Sometimes I wish I was normal. Just like everyone else, blending right into the crowd. It would make things so much easier. It would make life much more bearable because there are a lot of differences we still refuse to accept.
But then I remind myself that it’s okay, if not good, to be different. To be me in spite of all the pressure, and there is plenty of pressure, to assimilate. See, the people who assimilate are not the ones who change the world. It is the ones who ignore the haters who create computers and Facebook and music. And I choose to be one of those people, even if some days I have to wage an interior battle to remind myself of this.
Baking is another thing that makes me an old soul. I enjoy home cooked meals and fresh baked goods that came from my oven. And these Churro Cupcakes, they are sure to be a hit.
I’ve never actually had a churro, so I can’t compare them flavor wise, but I can tell you that these super cinnamon-y cupcakes are out of this world. They are so good they don’t even need frosting. Soft and melt in your mouth with tons of flavor, I could eat the cupcakes all day long.
But I had to make frosting for them because I do love frosting. I topped them with a chocolate cream cheese frosting since many churros are served with chocolate sauce. I was afraid the frosting was a little soft and would fall off the cupcakes, but it held up great. It is super creamy and has the perfect balance of sweet and tart.
Together the combination is amazing! And the cinnamon sugar on top is the totally necessary final touch.
While it might be cool to head out on the town tonight, I think I’ll give in to my old soul and enjoy a cupcake and movie on the sofa instead.
½ stick unsalted butter, room temperature
½ cup granulated sugar
2 teaspoons pure vanilla extract
1 large egg
¼ teaspoon kosher salt
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 cup all-purpose flour
½ cup sour cream
8 ounce cream cheese, room temperature
½ stick unsalted butter, room temperature
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ cup carob or cocoa powder
3 cups confectioners’ sugar
2-4 tablespoons milk, as needed
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
Make the cupcakes. Preheat oven to 350 degrees F. Line 8 wells in a muffin tin with paper liners.
In a large bowl, cream together butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the vanilla and egg. Mix in salt, cinnamon, and baking powder until distributed.
Add the flour and sour cream alternately, beginning and ending with the flour. Mix until fully combined. Divided batter evenly among the lined muffin cups using a spoon or ice cream scoop. Bake 16-18 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.
Once the cupcakes are completely cool, make the frosting. In a large bowl, beat together butter and cream until combined using a hand or stand mixer. Beat in the vanilla, cinnamon, and carob or cocoa powder. Beat in the confectioners’ sugar ½ cup at a time. If at any time the frosting is too thick, add the milk gradually until you achieve the proper consistency. Add more sugar for a thicker frosting and more milk for a thinner one.
Heap frosting on to cupcakes – it makes a lot – use it all! Top with a generous sprinkling of the cinnamon sugar after stirring the topping together in a small bowl.
Additional chilling time is necessary Recipe adapted from Baked by Rachel
Don’t forget to check out the other Sunday Supper dishes!
Para Empezar, Las Tapas (Appetizers/tapas) –
- Apple, Chorizo, and Manchego Crostini by Hezzi-D’s Books and Cooks
- Champiñones al Ajillo by Culinary Adventures with Camilla
- Chorizo and Sweet Potato Spanish Tortilla Bites by Cupcakes & Kale Chips
- Citrus & Fennel Marinated Olives by Go Epicurista
- Clams Casino Dip with Bacon by Girl Abroad
- Crab Enchilado Empanadas with Avocado Cream by Gourmet Everyday
- Deviled Eggs with Shrimp by Our Good Life
- Gambas al Ajillo (Garlic Shrimp) by Pook’s Pantry
- Garlicky Shrimp with Pancetta Olive Oil by Grumpy’s Honeybunch
- Gazpacho Cucumber Bites by A Mind Full Mom
- Gildas Picantes – Spicy Anchovy Olive Skewers by Food Lust People Love
- Herbed and Spiced Almonds by Get the Good Stuff!
- How to make Beef Sweet Sour Meatballs with Pineapple for #SundaySupper by Asian In America
- Manchego Cheese & Chorizo Bites with Saffron Alioli by Hardly A Goddess
- Margarita Ceviche by The Crumby Cupcake
- Pinchos Morunos (Spanish Pork Skewers) with Mojo Picon by Curious Cuisiniere
- Roasted Bell Pepper Goat Cheese Bites by She Loves Biscotti
- Roasted Eggplant and Piquillo Pepper Toasts by Take A Bite Out of Boca
- Roasted Red Peppers and Anchovies with Bruschetta by The Hungry Goddess
- Seared Scallops with Shredded Manchego and a Bleu Cheese Crumble by The Freshman Cook
- Serrano Ham & Goat Cheese Croquettes by My World Simplified
- Serrano Ham Bites with Melon and Cheese by Palatable Pastime
- Shrimp Romesco Bites by Cooking On The Ranch
- Smoked Sardine Crostini by Cindy’s Recipes and Writings
- Spanish Garlic Shrimp by Life Tastes Good
- Tomato Gazpacho With Fried Avocado Bites by Nik Snacks
- Tortilla de Camarones by The Healthy Fit Foodie
- Tortilla Española by Monica’s Table
- White Wine Marinated Steak with Blue Cheese by Caroline’s Cooking
- Zanahorias Aliñadas (Spanish Marinated Carrots) by Tara’s Multicultural Table
Postres (Desserts) –
- Buñuelos de Viento by Dessert Geek
- Chocolate Orange Macarons by Gluten Free Crumbley
- Chocolate Toasts with Apricot Jam by The Wimpy Vegetarian
- Churro Bites with Chocolate Sauce by Angels Home Sweet Homestead
- Churro Cupcakes by Pies and Plots
- Mini Vanilla Flans by That Skinny Chick Can Bake
- Mini Dulce de Leche Cheesecakes by The Redhead Baker
Bebidas (Drinks) –
- Tinto de Verano ~ A Sangria alternative by An Appealing Plan
Plus Alcachofas al Ajillo – Garlicky Artichokes – and Spanish Tapas Recipes from Sunday Supper Movement
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