Churro Cups

Makes 18


120 g butter

30 ml (2 T) Huletts White Sugar

250 ml (1 cup) water

1 ml (pinch) salt

250 ml (1 cup) bread flour

5 ml (1 t) vanilla essence

3 extra large eggs

sunflower oil, for deep frying


Cinnamon sugar:

15 ml (1 T) ground cinnamon

105 g (½ cup) Huletts Castor Sugar


To serve

250 g (1 packet) Huletts Chocolate Flavoured Icing

1 litre vanilla ice cream or flavour of your choice

  1. 3 x 12 - hole mini muffin trays
  2. Turn muffin trays upside down. Using cooking spray, spray every other mould to make them non-stick. Set aside.
  3. Place the butter, Huletts White Sugar, water and salt in a medium -sized saucepan over medium heat, while stirring with a wooden spoon until the butter has melted and the sugar has dissolved.
  4. Add the flour to the butter mixture a little at a time, while stirring, until well combined and a buttery dough has formed.
  5. Remove from the heat and allow to stand for 5 minutes.
  6. Add the vanilla essence.
  7. Add the eggs one at time, stirring well after each addition, until well incorporated into the dough and smooth.
  8. Scoop the dough into a piping bag and pipe cup shapes around the greased moulds, starting from the bottom up.
  9. Freeze trays overnight (or for at least for 4 hours) to allow the dough to solidify.
  10. Fill a deep fryer with vegetable oil and heat to 190°C.
  11. Remove the churro cups from the cupcake molds and fry in batches (frozen, straight from the freezer), drain on paper towels.


Cinnamon sugar:

  1. In a deep bowl, mix the cinnamon and Huletts Castor Sugar together.


To serve:

  1. Prepare the Huletts Chocolate Flavoured Icing as per the packet instructions.
  2. Coat the warm churro cups with the cinnamon sugar.
  3. Serve the churro bowls filled with a scoop of ice cream and a drizzle of Huletts Chocolate Flavoured Icing.