Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions using 0.65% cinnamon mixed into the dry mix before mixing at the bowl. Then use a #16 blue scoop to deposit 1.5 oz batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. Mix together 5 pounds white buttercream and 0.5 oz cinnamon, reserve. Mix together 1 pound 8 oz granulated sugar and 1 oz cinnamon, reserve. Heat churros according to manufacturer’s directions and roll in prepared cinnamon & sugar while still warm. Cut into 2" lengths and reserve. Pipe reserved cinnamon icing onto cupcake, sprinkle with cinnamon & sugar mixture, and top with a churro.
Yellow, Cinnamon, Buttercreme, Buttercream, Graunulated Sugar, Churros
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