Red Velvet Churros
for 12 churros
2 cups water
¼ cup granulated sugar
4 tablespoons unsalted butter
1 cup all-purpose flour
1 cup red velvet cake mix
canola oil, for frying
½ cup sugar
1 teaspoon ground cinnamon
8 oz cream cheese, softened
½ cup confectioners sugar
1 teaspoon 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 3 to 4 inches (7-10cm) 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.
Remove from oil 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.
Pipe the filling into the churros and serve.
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