Cut down on the oil (and effort) by baking these Churros in a cupcake pan.
12 - 16
30 minutes plus overnight for freezing
60 ml (1/2 cup) Clover Mama Bake Margarine, melted
250 ml (1 cup) water
25 g (2 tablespoons) sugar
1/2 teaspoon salt
110 g (1 cup) cake flour
3 large eggs
12 – 16 milk chocolate balls
cinnamon sugar (about 2 tablespoons)
In a medium saucepan bring the margarine, water, and sugar to the boil. Reduce to a medium-low heat and gradually add the flour and salt. Stir until a dough starts to form. Let it cook for 1 – 2 minutes. (It should be glossy and thick.) Remove from the heat.
Using a wooden spoon mix in the eggs one at a time. (Make sure each egg is fully incorporated before adding the next.)
Place the dough in a piping bag with a small star nozzle.
Grease a cupcake pan well with margarine or cooking spray.
Pipe the bottom layer of the Churro cupcake into the shape of the cupcake round, making sure that the edges are sealed.
Place a chocolate ball inside the cupcake hollow.
Pipe the dough in a spiral to cover the chocolate ball. Make sure the chocolate ball is completely covered and that the dough is connected and sealed all over.
Place the tray in the freezer and freeze until solid (overnight works well).
Preheat oven to 180 ̊C.
Bake the Churros from frozen for 20 minutes.
Dust with cinnamon sugar and serve immediately.
Pipe the pastry while it is still hot.
Make sure all the gaps around the chocolate balls are filled. If it is not covered you risk the chocolate melting out.
For a variation, use a dark chocolate ball (or even an orange chocolate flavoured ball) and use a mixed spice sugar to dust the Churro cupcakes once baked.