Last year I made sopapillas for Cinco de Mayo. This year, I decided to try sopapilla cupcakes. None of the sopapilla cupcake recipes online were very appealing to me, so I played around with some ingredients and this is what I got:
Sopapilla Cupcakes
- 1 1/4 cups all purpose flour
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 egg
- 1/2 cup superfine sugar
- 1/2 cup brown sugar
- 1 scant cup whole milk
- 1/2 cup unsalted butter, melted
- Preheat oven to 350F.
- Sift together flour, baking soda, salt, and cinnamon in a bowl.
- In another bowl, whisk the egg together with both of the sugars. Whisk in the milk and melted butter.
- In thirds, whisk the flour mixture into the milk mixture. Whisk well after each addition.
- Divide into muffin cups and bake 15-18 minutes. Carefully remove from cupcake pan when done and place on cooling rack until cool.
Swiss Meringue Buttercream
- 2 large egg whites
- 1/2 cup superfine sugar
- 2 sticks unsalted butter, cut into tablespoons and softened
- 1 1/2 teaspoon vanilla extract
- Whisk eggwhites and sugar constantly in a heatproof bowl over a pot of simmering water until the mixture reaches 160F.
- Transfer to a mixer and, using the whisk attachment, beat on high until smooth and glossy and the bowl is cool to touch.
- Switch the whisk attachment for the paddle attachment and set to medium-high speed. Add butter one tablespoon at a time, and then the vanilla, until mixture is smooth.
Once the cupcakes have cooled, pipe on the icing. Then sprinkle cinnamon sugar on top and drizzle with a little honey. Garnish with some little sopapilla crisps. To make the crisps, cut a tortilla into little triangles, fry them until they're golden brown, and coat them with cinnamon sugar.
