So what dessert does one make for a Mexican fiesta?
Cinnamon Chocolate Churro Cupcakes <– That’s what. 😉
Many thanks to @twoeatsphilly for tweeting Love & Olive Oil’s recipe my way. I’m usually not much of a baker, but I decided to dive head first into this one. I’ve learned the trick when it comes to me and baking is to do everything EXACTLY as the recipe states – no short-cuts, no substitutions, and no “fat-free” when it states whole or real butter.
The Cinnamon Chocolate Churro Cupcakes recipe was made up of three parts: the cinnamon cupcakes, the Mexican chocolate pudding filling, and the chocolate whipped cream frosting. The dozen cupcakes took me roughly 2 hours to prep, bake, and assemble from start to finish. I kept waiting to make a grave error (even making sure I had double of all the ingredients on hand just in case), but the recipe was very well written and fairly simple to follow.
The “Mexican chocolate pudding filling” portion was pudding made completely from scratch. Pudding is one of those things that so commonly comes from a box, that I’m not sure I’ve ever seen it made from scratch before or had any clue on how it was done. If I was going to fail at any portion of the recipe, I figured this would be it, but as I kept whisking the ingredients together in my homemade double boiler (and the contents started to take on a pudding-like texture) I actually started to get giddy that I had done it. I even called my dad while the pudding was cooling in the fridge to talk about my accomplishment (we call each other when ever we discover or achieve something new in the kitchen).
The icing was very light and fluffy. I’ve never worked with a whipped icing before and found it a little easier to decorate the cupcakes with. It came out of the pastry bag effortlessly and, though the final product wasn’t perfect, it definitely looked better than cupcakes I’ve iced in the past.
Here’s the link to the Cinnamon Chocolate Churro Cupcakes recipe. I HIGHLY recommend giving it a go.
The cupcakes were the perfect sweet-ending to the delicious Mexican spread Courtney had prepared for the XP gang.
An amazing salad, homemade salsa and guacamole, chicken enchiladas, black beans and rice, plantains, steak tacos, etc. etc. The feast was unreal; some of the best Mexican food I’ve had in a while. The best part is Courtney made everything from scratch (minus the tortillas), she really outdid herself with this spread. Yum!
My plate was paired with a glass of Jess’s famous sangria. It’s gotten to the point where she’s not allowed to show up at a gathering without it. 😉
We also busted out some margaritas.
And then I’m not sure what happened…
(p.s. the cupcakes were good! they really did taste like a chocolate churro. )
The XP gang and I spend so much time together in the pool, on our bikes, or in our running shoes, that it was fun to kick back and just have an evening of eating, drinking, and singing along to the most embarrassing songs we could find on each other’s ipods (bonus points that we all knew all the words to old school country hits – I knew I loved this group!)
Group hugs – all around!
Derek and I got back pretty late; I went straight to bed. I knew I had my long run in the morning and sleeping in was not going to be an option in this heat. I ended up doing 8.5 miles (not quite able to push myself to an even 9), but I’m happy with that. Still a little bit farther than I ran last week and I didn’t kill myself in the heat – score!
Derek made french toast for breakfast and I made the nectarine fruit topping (nectarine + syrup + 2 minutes in the microwave).
It was just what I needed after my run.
No I’m off to figure out what this means.
Yep, still on my calendar. I’ve been told to pack a bag and Maddie will be taken care of. Hmmm…. I wonder where we’re going?!