Churro Cupcakes

3 Smart Points

 

From the carts of Main Street Disneyland to the midway of every midwestern fairground, churros have long signaled summer for many American families. In these currently divided states, we seem to still stand united for these delicious ethnic treats. Originally imported from Spain via Mexico, churros are beautiful crisp rods of freshly fried dough, tossed in a cinnamon-sugar mixture, and usually dipped in melted local chocolate or warm dulce de leche. To impress both your food snob friends and your own palate, opt for an authentic “Cajeta” – a goat’s milk dulce de leche, commonplace in Mexico and now available in most markets.

Churro Cupcakes

Makes 24 cupcakes, serving 24

Per 1 cupcake: 3 Smart Points

 

1 (16 ounce) package Pillsbury Sugar free Classic Yellow Cake Mix

1 cup non-fat milk

⅓ cup unsweetened apple sauce

4 large eggs

2 tablespoons cinnamon, divided

2 teaspoons vanilla extract

¼ cup Stevia in the Raw

½ cup dulce de leche (Cajeta, if available)

1½ cups Lite Cool Whip

Preheat oven to 350 degrees. Spray two 12-cup muffin tins with non-stick spray or non-stick baking spray and set aside.

In the bowl of a standing mixer, beat the cake mix, milk, apple sauce, eggs, one tablespoon of the cinnamon, and the vanilla until just combined. Scrape the sides of the bowl and continue to mix on medium for two more minutes. Meanwhile, in a small mixing bowl, combine the Stevia and remaining one tablespoon cinnamon.

Spoon batter evenly into the 24 cups (about ⅔ full), sprinkle each with ¼ teaspoon cinnamon-sugar mixture, place on the middle rack of the pre-heated oven and bake for 15 to 17 minutes until a toothpick inserted into the center of each cupcake comes out clean. Let cool for 30 minutes.

Remove the cupcakes from the pan, top each with one teaspoon of dulce de leche (or inject the center with a pastry bag fitted with a metal tip), frost with one tablespoon Cool Whip, and finally sprinkle with remaining ¼ teaspoon cinnamon-sugar.