If you love having churros and red velvet cake for dessert, can you imagine what it would be like if you combined both of them?
CHRISTMAS RED VELVET CHURROS
- 2 cups water
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup red velvet cake mix
- 2 eggs
- Canola oil (, for frying)
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 8 ounces cream cheese (, softened)
- ½ cup confectioner’s sugar
- 1 teaspoon vanilla extract
- 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 nine 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, confectioner’s sugar and vanilla, stirring until smooth. Transfer filling into a piping bag with a round tip and pipe the filling into the churros.
- Serve!
