Serves: 4 people
For the churros:
- 120g YesYouCan Red Velvet Cupcake Mix
- 50g Butter
- Pinch of Salt
- 125ml Water
- 5 Large Eggs
For the glaze:
- 20g YesYouCan icing mix (provided with the cake mix)
- 50ml milk
- Juice of ½ a lemon
- 50g smooth cream cheese
- In a saucepan heat the water, butter and salt on the lowest heat. On a higher heat the water would evaporate hence changing the original recipe therefore the low heat is ideal.
- Once the butter has melted completely, add in the red velvet cake mix and using a spatula stir it continuously till it forms a ball of dough and stops sticking to the bottom of the saucepan. Keep doing this till the dough becomes smooth. This should take about 5 minutes.
- Transfer this to another bowl to make the cooling process faster. Once it comes down from hot to warm, add the eggs one at a time while whisking and combining them into the mixture at the same time. (This will become a thick batter. When you lift it up with your spatula it should not flow easily. Rather it should hold shape and drop down very slowly, almost like a wet dough.)
- Transfer this mixture to a piping bag that has a star nozzle attached to it. Pipe this into hot oil to make the shape of your choice. Use a scissor to cut the dough once you make the shape in the oil. The churros need to be fried on a medium heat to avoid burning the cake mix. Keep moving them around to make sure they puff up evenly.
- Take them out of the oil once they change colour to a dark maroon and have puffed up in size significantly. These will crisp up only after drained on a wire rack for about 5-6 minutes.
- For the glaze, combine the icing mix with milk, lemon juice and soft cream cheese/ mascarpone till it forms a smooth liquid. Pour this on the churros or use it as a dipping sauce for them!
YesYouCan Red Velvet Cupcake Mix