Churro Cupcakes

Preheat the oven to 180°C and line a muffin or cupcake tray with your cupcake cases. 

Whisk together the plain and self raising flours, baking powder, salt and cinnamon until combined. 

In a separate bowl, with an electric whisk or in a stand mixer, cream the butter and sugar on a medium/high speed until creamy and fluffy. 

Add the eggs to the sugar and butter mixture, one at a time. Beat each until fully incorporated into the mixture. 

Add the vanilla and then reduce the speed to low. Add in the flour mixture a bit at a time, alternating with the addition of the milk. Ensure the mixture is combined after each flour and milk addition before adding th next. 

Fill the cupcake cases until they are ¾ full and bake for 20 minutes until golden. 

Once the cupcakes are baked, transfer them to a wire cooling rack to cool completely. 

When they have cooled completely, melt the butter in a saucepan. While the butter is melting, put the sugar and cinnamon in a bowl or on plate and ensure they are completely mixed. 

Using a pastry brush, brush the top of each cupcake with the melted butter. Don't use too much as you don't want the cupcakes to go soggy. Once they have been topped with melted butter - dip them in the sugar and cinnamon mixture to add a crunchy topping. 

To make the cinnamon cream cheese topping beat together the butter and cream cheese until light and fluffy. Add in the vanilla, cinnamon and icing sugar until it is fully incorporated. 

Using a piping bag and star nozzle - pipe the buttercream onto the top of the cupcakes.