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| Sopapilla Cupcakes |
I loooooove sopapillas. If you've never had this Mexican treat, I suggest that you find a Mexican restaurant pronto!!
Sopapillas are made by frying a simple dough (or tortilla if you want to cheat) until puffy and then sprinkling with cinnamon and sugar. This dessert is best served hot and drizzled with honey.
I loved the idea of turning this into a cupcake and decided that a cream cheese icing would best compliment the sopapilla poppers. Because sopapillas are slightly crispy and will soften rather quickly, these cupcakes are best served immediately after the sopapillas are fried.
Sopapilla dough
1 C. flour
2 Tbsp. shortening
1/3 C. ice cold water
1/4 tsp. salt
--sift the flour and salt together into a mixing bowl
--cut the shortening into the flour with a fork until it slightly resembles coarse meal or breadcrumbs
--make a well in the center of the bowl and slowly add in the water bit by bit. Mix until the flour is completely moistened and form into a ball.
--cover the dough ball with a towel and set aside.
Cake
3 C. cake flour
2 C. sugar
1 C. butter
4 large eggs
3 tsp. baking powder
4 tsp. vanilla extract
1/4 tsp. salt
1/2 tsp. cinnamon
1 C. milk
1 C. plain greek yogurt
--preheat oven to 350°F
--mix the flour, salt and baking powder together in a bowl
--in a separate bowl, cream the sugar and butter until smooth; add in the vanilla
--add the eggs one at a time to ensure proper distribution
--alternate adding the flour mixture and the milk; beginning and ending with the flour mixture (remember to scrape down the sides of bowl!)
--stir in greek yogurt
--fill the cups of your cupcake pan 3/4 full and bake for about 15 minutes, or until a toothpick inserted into the center of the cupcake remains clean. Allow the cakes to cool in the pan for 1-2 minutes and then remove to cool on a wire rack.
Meanwhile...
Cream Cheese Icing
1 package 1/3 less fat cream cheese (softened)
3-4 C. powdered sugar
1 Tbsp. milk
1 tsp. vanilla extract
--mix the cream cheese, milk and vanilla extract together with an electric mixer. Slowly add in the powdered sugar bit by bit.
You may or may not use all of the powdered sugar. This part is up to your discretion. If you like a thicker icing, use more sugar! If you use too much sugar, then add a little milk (teaspoons) until the icing is less thick.
--Pipe the icing onto the cupcakes and store any leftover icing in the refrigerator
To make the Sopapilla Poppers
--in a small bowl, mix together about 1/2 c. sugar and 1/4 c. ground cinnamon
--Heat 1 C. of oil in a saucepan over medium heat (the oil is hot when a drop of water will pop. If the oil starts to smoke, the heat is too high)
--roll your dough out into a 10x5 rectangle. It should be very thin.
--Using a knife, cut the dough into square, and then into triangles (really, any shape will do here)
--fry triangles until the dough is golden brown. Flip the puffs over so that both sides will brown evenly. Take care not to burn.
--remove from oil and allow to drain briefly on a paper towel. Then toss in cinnamon sugar
Notes:
As previously stated, the cupcakes are best served immediately after sopapillas are fried. You can always make the cupcakes ahead of time and fry the sopapillas right before serving. Also, the dough can be made previously and then stored in the refrigerator until ready to use. You can always freeze any left over portions.
After your cupcakes are assembled, sprinkle with a little cinnamon, drizzle with a bit of honey and then you're set!!!
Enjoy!!
