Churro bites
24 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ stick unsalted butter (melted)
- 1 large egg
- ¼ cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 3 teaspoons butter (melted)
- ½ cup 8 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Method
- In a mixing bowl, whisk all of the ingredients until well combined. The batter will be smooth and thin.
- Grease the cake pop maker and preheat it then bake the cake pops until golden (fill the half all the way through). To check for doneness, insert a toothpick into the center of the cake pop and it should come out clean.
- Lightly grease the muffin pan, and bake the mini muffins at 350°F/180°C for 12-15 minutes or until a toothpick comes out clean from the center of a muffin.
- Take 2 bowls. Put the melted butter in one bowl, and mix the sugar with the cinnamon in the other one.
- Take each cake pop, put it in the butter first and coat it from all sides, then transfer to the sugar-cinnamon bowl and coat evenly from all sides.