Americans, you must reveal your secrets. This weekend is what you call "Memorial Day". We do not have anything like this in Canada - of course, you don't have Victoria Day nor Family Day, but that's another blog post all together. Now, Memorial Day confuses the heck out of me. From my research (which consists of TV commericals and Target flyers), this weekend is sort of a bastardization of July 4th and Thanksgiving. There's fireworks involved, and you basically eat yourself into a coma. But, instead of turkey, you consume two food groups: BBQ and deep fried things.
Sorry about these sweeping generalizations, America, but just roll with it. And be honest. You do eat a lot of BBQ. And, Jesus H Christ, do you ever like to deep fry things. I can't partake in a lot of your mystical grilled food - the majority of that is meat and/or things stacked upon meat. Deep frying things, I have to admit, have never been chummy with me either. To be frank, I'm seriously scared of the stuff. Oil hot enough to burn your face off? No thanks. I the type of baker who spills everywhere - do you think I'm really stupid enough to fool around with potential disfigurement?
The answer is yes. Yes I am. But it's all for you, America. I must unlock the secrets of "Memorial Day". I must deep fry something.
Now, churros might not be the first thing you think of when you think deep fried cake. I chickened out when donuts were mentioned - they're too big and too ploppy. Splash-back potential is too high for my liking. I decided to go with something more light and streamlined. Even though churros originate in Latin America, they're at home at any American theme park. To appease you even more, I put them on top of cupcakes. But I didn't deep fry the cupcakes. Forgive me, America. I am but a fryer novice. Next time.
Makes about 16 cupcakes
1 1/2 cups flour
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
1/2 cup milk
Whipping cream and bittersweet chocolate, for topping
1) Preheat your oven to 350 degrees. In a small bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and salt together. Set aside.
2) Using a mixer, whip together the butter and sugar until light and fluffy. Add the eggs, one at a time, and whip up well. Add half of your dry mixture slowly, mixing it in with a wooden spoon, then add half the milk. Keep mixing while you add rest of your dry and then the rest of the milk. Stir until just combined.
3) Spoon about 3 tablespoons into each one of your cupcake liners. Bake for about 15 minutes, or until the tops are golden and your cake tester comes out clean. Set out to cool before topping with whipped cream and drizzling with bittersweet chocolate.
1 cup of wawter
2 tablespoons butter
2 tablespoons sugar
1 1/4 cups flour
1/8 teaspoons salt
oil for frying
1/4 cup light brown sugar
1 Tablespoon ground cinnamon
1) Combine the water, butter, and sugar together in a pan over a warm stove top. Heat until all the butter has melted and the sugar has dissolved. Take off of heat and stir in the flour and salt, stirring until smooth. Stir in your eggs, one at a time. Spoon your batter into a pastry bag (I used a 1/2-inch star tip).
2) Fill a heavy wok with about two or three inches of oil, and heat until it gets to just under 300 degrees. Test the oil by squeezing in a bit of batter. If it browns, then the oil is ready. Squeeze about a 3-inch length of batter into the hot oil. Flip when the first side is golden, and then remove when the colour is consistent all around. Place on paper towels to blot away the extra oil, then roll in the brown sugar and cinnamon. Place on top of your cupcakes - best if eaten fresh!