Prepare two, 12-cup cupcake pans by turning each pan upside down and covering every other cup with a paper cupcake liner. Line six cups on the first pan and three cups on the second pan. The remaining cups will remain uncovered. Prepare a piping bag with a ¼-inch star tip. Set aside.
In a medium saucepan, combine water, milk, butter, salt and sugar and bring to a boil over high heat. When the butter is completely melted and the mixture is boiling, remove from heat. Add flour and quickly stir together with a firm spatula or wooden spoon to form a large ball of dough. Return the saucepan to medium heat and stir continuously. Cook for 1-2 minutes, or until a thin film forms on the bottom of the saucepan.
Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until the dough feels warm, but not hot. Add vanilla extract and mix. Continue mixing and add eggs one at a time, allowing each egg to fully incorporate before adding the next egg. Scrape the sides and bottom of the mixing bowl as needed. Once the final egg is incorporated, stop the mixer and remove the paddle and bowl. Scrape the sides and bottom of bowl again to make sure dough is evenly mixed.
Transfer the dough to the prepared piping bag. Starting at the bottom of the paper liner, pipe the dough in a spiral to form a cup. Repeat this process with the remaining lined cups. Place both pans in the freezer until the dough is frozen, about 2-3 hours.
While the dough is in the freezer, make the raspberry sugar coating. Blend granulated sugar and freeze-dried raspberries in a food processor or blender for 30-60 seconds. Pour sugar mixture into a medium-sized bowl and set aside.
Once cups are fully frozen, add enough oil to a 5-quart pot to cover the churro cups, about five inches of oil. Heat oil to 360°F. Working in batches, remove churro cups from the freezer and peel away paper liner. Fry cups for 3-4 minutes or until deep golden brown. Remove cups from oil and drain briefly on paper towel before coating in raspberry-sugar. Let oil return to 360°F and repeat until all the cups are finished.
Swap the raspberry sugar coating for traditional cinnamon sugar by adding one tablespoon of ground cinnamon to one cup of granulated sugar. Mix both ingredients together in a medium bowl. Set aside and follow directions above.
If you don’t have a 5-quart pot, any large, deep pot can be used. Fill with enough oil to cover the churro cups before heating, about five inches.
Prepare two, 12-cup cupcake pans by turning each pan upside down and covering every other cup with a paper cupcake liner. Line six cups on the first pan and three cups on the second pan. The remaining cups will remain uncovered. Prepare a piping bag with a 6 mm star tip. Set aside.
In a medium saucepan, combine water, milk, butter, salt and sugar and bring to a boil over high heat. When the butter is completely melted and the mixture is boiling, remove from heat. Add flour and quickly stir together with a firm spatula or wooden spoon to form a large ball of dough. Return the saucepan to medium heat and stir continuously. Cook for 1-2 minutes, or until a thin film forms on the bottom of the saucepan.
Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until the dough feels warm, but not hot. Add vanilla extract and mix. Continue mixing and add eggs one at a time, allowing each egg to fully incorporate before adding the next egg. Scrape the sides and bottom of the mixing bowl as needed. Once the final egg is incorporated, stop the mixer and remove the paddle and bowl. Scrape the sides and bottom of bowl again to make sure dough is evenly mixed.
Transfer the dough to the prepared piping bag. Starting at the bottom of the paper liner, pipe the dough in a spiral to form a cup. Repeat this process with the remaining lined cups. Place both pans in the freezer until the dough is frozen, about 2-3 hours.
While the dough is in the freezer, make the raspberry sugar coating. Blend granulated sugar and freeze-dried raspberries in a food processor or blender for 30-60 seconds. Pour sugar mixture into a medium-sized bowl and set aside.
Once cups are fully frozen, add enough oil to a 4.75 L pot to cover the churro cups, about 13 cm of oil. Heat oil to 182°C. Working in batches, remove churro cups from the freezer and peel away paper liner. Fry cups for 3-4 minutes or until deep golden brown. Remove cups from oil and drain briefly on paper towel before coating in raspberry-sugar. Let oil return to 182°C and repeat until all the cups are finished.
Swap the raspberry sugar coating for traditional cinnamon sugar by adding one tablespoon of ground cinnamon to 200 grams of granulated sugar. Mix both ingredients together in a medium bowl. Set aside and follow directions above.
If you don’t have a 4.75 L pot, any large, deep pot can be used. Fill with enough oil to cover the churro cups before heating, about 13 cm.
Mexican Pure Vanilla Extract
