Wednesday, May 2, 2012

Sopapilla Cupcakes

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
  1. Preheat oven to 350F.
  2. Sift together flour, baking soda, salt, and cinnamon in a bowl.
  3. In another bowl, whisk the egg together with both of the sugars. Whisk in the milk and melted butter.
  4. In thirds, whisk the flour mixture into the milk mixture.  Whisk well after each addition.
  5. 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
  1. Whisk eggwhites and sugar constantly in a heatproof bowl over a pot of simmering water until the mixture reaches 160F.
  2. Transfer to a mixer and, using the whisk attachment, beat on high until smooth and glossy and the bowl is cool to touch.
  3. 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.
Assembling the Cupcakes

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.


  1. Can you make the icing the day before and keep it in the refrig and it still be good?

  2. About how many cupcakes does this recipe make?