MAKES: approx. 20-30 churros
INGREDIENTS
You will need
Digital kitchen scales
1 x packet Noshu 98% Sugar Free Vanilla Cupcake Mix
Large saucepan
Piping bag and star shaped nozzle
For the churros
150 g Noshu 98% Sugar Free Vanilla Cupcake Mix
100 g gluten free flour
2 tsp baking powder
½ tsp cinnamon
40 g butter, melted
2 x extra large eggs
4 tbsp milk
Canola or vegetable oil (for deep frying) to fill your saucepan about 1/2 of the way full. For a medium sized pot, we used 750 ml.
METHOD
Preheat oil in a saucepan on medium-high heat until oil reaches about 160°C. You’ll know the oil is hot enough when you place a wooden skewer or spoon into the oil, and it bubbles around the wood.
MIX
In a medium bowl, mix together the cupcake mix, gluten free flour, baking powder and cinnamon. Then make a ‘well’ in the middle and add in you butter, eggs and milk. Mix with a hand whisk until batter is smooth.
Place mixture into a piping bag fitted with a star shaped nozzle.
FRY
Once oil is at temperature, hold the piping bag approximately 4cm above the hot oil. Pipe 5-10 cm long ‘lines’ of dough into the oil, cutting the end of the batter from the piping bag using kitchen scissors. Pipe 5-8 churros at a time. Allow churros to cook for about 2 minutes on each side until beautifully golden brown. Using a fork or tongs scoop out cooked churros and allow to cool slightly on a plate lined with paper towel. Continue until all batter is used.
Enjoy your churros hot with any toppings of choice!
POSSIBLE TOPPING IDEAS
Cinnamon sugar
Mix the sachet of 98% Sugar Free Vanilla Cupcake frosting mix with 2 tsp of cinnamon and sprinkle generously over donuts.
Vanilla or chocolate glaze
Mix the sachet of Noshu 98% Sugar Free Vanilla Cupcake frosting mix or Noshu 97% Sugar Free Chocolate Cupcake frosting mix with 2 tbsp of milk to create a beautiful glaze for your donuts.
Caramel sauce
Check out our amazing low sugar caramel sauce here.
White choc hazelnut spread
Check out our decadent white choc hazelnut spread here.
