This was such a difficult recipe to follow! I didn’t have some of the baking equipment (piping bags) and it was messy and a pain! They are delicious, but not as magical looking as I had hoped. I also don’t like cinnamon or excess sugar so I didn’t roll them in the sugar/cinnamon mixture and I halved the amount of powered sugar put into the cream cheese for the filling. It would have been easier to use a fat straw, but all I had was a thin one I’d swiped from a fast food place earlier.
2 cups water
¼ cup granulated sugar
4 Tbsp. unsalted butter
1 cup all-purpose flour
1 cup red velvet cake mix
Canola oil, for frying
½ cup sugar
1 tsp ground cinnamon
8 oz cream cheese, softened
½ cup confectioners’ sugar
1 tsp vanilla extract
In a pot over medium-high heat, bring water, sugar, and butter to a boil. Add in the flour and the cake mix and stir vigorously until mixture has no streaks. Remove from heat and add the eggs, stirring until the dough becomes a ball. Transfer dough to a piping bag with a size 9 star tip.
Pipe three to four inches strips of the dough on a baking sheet. Freeze for 30 minutes.
Heat the canola oil in a pot over medium-high heat. Fry the red velvet churros for about three to four minutes, then remove and drain on paper towels.
Using a straw, poke a hole through the centers of the churros to hollow out a cavity for the filling.
On a plate, combine the cinnamon and the sugar and mix until it is a uniform color. Roll the hollowed out churros in the cinnamon sugar.
In a medium bowl, combine the cream cheese, confectioners’ sugar, and vanilla, stirring until smooth. Transfer filling into a piping bag with a round tip and pipe the filling into the churros.