Don't send me flowers, send me a sweet bouquet of churro roses and I'm yours. Never one to leave well enough alone, I forewent the traditional straight and narrow churro to make sugar, cinnamon-y, fried roses. A million possibilities beyond cupcakes went through my mind but I love the idea of a piece of tres leches that I can hold in my hand topped with a churro rose to feel like the homecoming queen I never was.
In a large bowl or bowl of a standing mixer
1 1/2 cups (180g) all-purpose flour
1 cup (198g) granulated sugar
6 tablespoons (86g) butter, room temperature
2 tablespoons (20g) dry milk powder, not totally required
2 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
In a medium bowl
1/2 cup (113g) whole milk, room temperature
2 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
In a small bowl
1/2 can (7 oz) sweetened condensed milk
1/4 cup (56g) heavy cream
1/4 cup (56g) half and half
2 teaspoons vanilla extract
2 teaspoons spiced rum, optional
On the sidelines
Whipped cream, store bought or homemade
Churro roses, swap the PB powder with cinnamon
Preheat the oven to 400 degrees Fahrenheit. Prep your cupcake pan by either greasing with non-stick spray or lining with paper liners.
In the large bowl or bowl of a standing mixer, beat together the dry ingredients and butter until you have a sandy mix- just a minute or two.
In the medium bowl, whisk together the milk, eggs, and extracts. Pour half into the butter mixture and beat until combined. Scrape down the sides, add the remaining half, and beat until the flour is nicely incorporated.
Portion the batter into the prepared cupcake pan filling each cupcake portion about 1/2 way full.
Place the cupcake pan in the oven, immediately drop the temperature down to 375 degrees, and bake until nicely golden and the center is set- between 15 and 18 minutes. Remove and let cool completely.
While the cupcakes are cooling, mix together the milks in the small bowl. When the cupcakes are completely cooled to room temperature, use a thin skewer or fork to lightly prick holes on the top of the cupcakes while keeping the cupcakes in the pan. Pour a bit of the milk mixture over each cupcake and let the milk absorb into the little cakes. You'll only need a tablespoon or so for each cupcake. Place the whole pan in the fridge and chill for at least two hours.
When ready to serve, pipe or spoon a mound of whipped cream on top of each cupcake and crown with a churro rose.