Churro Cupcake - flour

Method

• Special equipment: Cupcake corer
• For the cake batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
• In a medium bowl, sift together the flours, baking powder, cinnamon and salt.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the sugar and butter on medium-high speed until light and fluffy.
• Add the eggs, one at a time, beating until just incorporated.
• Beat in the vanilla.
• Reduce the mixing speed to low.
• Add the flour mixture in three batches, alternating with the milk.
• Beat until combined.
• Divide the batter evenly among the lined cups, filling each three-quarters full.
• Bake until a toothpick comes out clean, 18 to 20 minutes.
• Transfer to a wire rack and cool completely.
• For the filling: Combine the sugar and 1 tablespoon water into a medium bowl over medium-high heat.
• Constantly stir until the sugar dissolves into a liquid form.
• The sugar will dissolve and start to turn brown.
• Once the sugar and water have completely dissolved, add in the butter and vanilla.
• Slowly whisk in the heavy cream.
• Let cool for 10 minutes.
• Refrigerate for 1 hour to let the caramel thicken before using.
• For the frosting: Beat the butter and cream cheese until light and creamy.
• Add in the vanilla.
• Add in the powder sugar, 1 cup at a time, incorporating fully before next addition.
• Add milk as needed if the frosting is too thick.
• Place the frosting into a piping bag fitted with a large star tip.
• Once the cupcakes have cooled, pull out the centers with a cupcake corer.
• Melt down the butter.
• Mix together some cinnamon and sugar in a small bowl.
• Using a rubber brush, brush the melted butter onto the cupcakes, then roll the tops of the cupcakes into the cinnamon-sugar mixture.
• Fill the cupcakes with the caramel sauce.
• Frost cupcakes with cream cheese frosting, dust with more cinnamon and sugar.
• If you choose, drizzle the cupcakes with leftover caramel sauce.