Red Velvet Churros
Red velvet cake mix churros, fried, rolled in cinnamon sugar, and filled with a sweet cream cheese filling.
Ingredients
| 2 cups | 480 ml | water |
| 1/4 cup | 60 ml | granulated sugar |
| 4 tbsp | 60 ml | unsalted butter |
| 1 cup | 240 ml | all-purpose flour |
| 1 cup | 240 ml | red velvet cake mix |
| 2 | eggs | |
| — | canola oil, for frying | |
| 1/2 cup | 120 ml | sugar |
| 1 tsp | 5 ml | ground cinnamon |
| 8 oz | 225 g | cream cheese, softened |
| 1/2 cup | 120 ml | confectioners' sugar |
| 1 tsp | 5 ml | vanilla extract |
Instructions
- In a pot over medium-high heat, bring water, sugar, and butter to a boil. Add in the flour and the cake mix and stir vigorously until mixture has no streaks. Remove from heat and add the eggs, stirring until the dough becomes a ball. Transfer dough to a piping bag with a size 9 star tip.
- Pipe three to four inches strips of the dough on a baking sheet. Freeze for 30 minutes.
- Heat the canola oil in a pot over medium-high heat. Fry the red velvet churros for about three to four minutes, then remove and drain on paper towels.
- Using a straw, poke a hole through the centers of the churros to hollow out a cavity for the filling.
- On a plate, combine the cinnamon and the sugar and mix until it is a uniform color. Roll the hollowed out churros in the cinnamon sugar.
- In a medium bowl, combine the cream cheese, confectioners' sugar, and vanilla, stirring until smooth. Transfer filling into a piping bag with a round tip and pipe the filling into the churros.