Homemade Red Velvet Churros

This decadent Red Velvet Churros recipe transforms the classic Mexican street food into a vibrant dessert that combines the rich flavor of red velvet cake with the crispy, sugar-coated goodness of traditional churros. The cream cheese filling adds a tangy surprise that perfectly complements the sweet exterior.

I first made these for my daughter's birthday party and they disappeared faster than any other dessert I've ever served. The bright red color makes them absolutely showstopping on any dessert table.

Ingredients

• Water: Essential for creating the churro dough base providing proper consistency
• Granulated sugar: Adds sweetness to the dough and helps create the perfect texture
• Unsalted butter: Adds richness and helps create that tender interior
• All purpose flour: Provides structure without making the churros too dense
• Red velvet cake mix: Gives these churros their distinctive flavor and vibrant color
• Eggs: Bind everything together and help create that light interior texture
• Canola oil: Ideal for frying because of its high smoke point and neutral flavor
• Cinnamon sugar mixture: Creates that classic churro coating with a warm spicy note
• Cream cheese: Softened to room temperature ensures a smooth filling without lumps
• Confectioners sugar: Blends perfectly into the filling without any graininess
• Vanilla extract: Enhances the cream cheese filling with subtle aromatic sweetness

Step-by-Step Instructions

Create the Base Mixture:

Bring water, granulated sugar, and butter to a boil in a pot over medium-high heat. Watch carefully as the butter melts completely and the mixture begins to bubble around the edges. This creates the moisture and fat needed for perfectly textured churros.

Incorporate Dry Ingredients:

Add flour and red velvet cake mix to the boiling liquid and stir vigorously until no dry streaks remain. The mixture will quickly begin to pull away from the sides of the pot and form a cohesive mass. This vigorous stirring ensures your churros will have the proper density.

Add Eggs:

Remove the pot from heat and add eggs one at a time, stirring continuously until the dough becomes smooth and forms a ball. The dough will initially look separated when you add each egg, but keep stirring until it comes back together. This creates the light texture inside the churros.

Pipe and Freeze:

Transfer the warm dough to a piping bag fitted with a size 9 star tip. Pipe 3 to 4 inch strips onto a baking sheet lined with parchment paper. The star tip creates the classic ridged churro shape that gets extra crispy when fried. Freeze for 30 minutes to firm up the dough for easier frying.

Fry the Churros:

Heat canola oil to 350°F in a deep pot. Carefully drop the frozen churro strips into the hot oil and fry for about three to four minutes until they turn golden brown with a slight reddish tint. Work in small batches to avoid overcrowding and maintain oil temperature.

Drain and Hollow:

Remove fried churros and place on paper towels to absorb excess oil. While still warm, use a straw to poke a hole through the center of each churro, creating a cavity for the filling. Twist the straw gently to create enough space for the filling.

Apply Cinnamon Sugar Coating:

Mix cinnamon and sugar on a plate until well combined. Roll each hollowed churro in the mixture while still warm so the coating adheres properly. The warmth from the churros will help the sugar stick to the surface.

Prepare Cream Cheese Filling:

In a medium bowl, combine softened cream cheese, confectioners sugar, and vanilla. Beat until completely smooth with no lumps remaining. The filling should be thick enough to pipe but soft enough to squeeze through the piping tip easily.

Fill and Serve:

Transfer the cream cheese mixture to a piping bag fitted with a small round tip. Insert the tip into one end of each hollowed churro and gently fill until you feel resistance. Serve immediately while still warm for the best taste experience.

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My favorite part of this recipe is watching people's faces light up when they bite into one and discover the cream cheese filling. It reminds me of the first time I made them for my family's Cinco de Mayo celebration. My nephew declared them "the most awesome churros ever" before promptly asking for seconds.

Make Ahead Options

While these red velvet churros are best enjoyed fresh, you can prepare components ahead of time to streamline the process. The churro dough can be piped onto baking sheets and frozen solid, then transferred to freezer bags where they'll keep for up to one month. The cream cheese filling can be prepared up to three days in advance and refrigerated in an airtight container. Simply bring it to room temperature before filling the churros.

Perfect Pairings

These vibrant red churros make an impressive dessert on their own, but they truly shine when served with complementary items. Try serving them with a cup of Mexican hot chocolate for dipping, which adds a spicy cinnamon note that enhances the red velvet flavor. For an extra decadent treat, drizzle with white chocolate or serve alongside vanilla ice cream, creating a delicious temperature contrast between warm churros and cold ice cream.

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Troubleshooting Tips

If your churros are browning too quickly on the outside while remaining doughy inside, your oil is likely too hot. Maintain an oil temperature between 325°F and 350°F for best results. If your dough seems too runny to pipe properly, it may have been too warm when you added the eggs. Refrigerate for 15 minutes before attempting to pipe again. For the filling, if cream cheese is too firm, it will be difficult to pipe through the churros without them breaking. Ensure it's properly softened before mixing.

Frequently Asked Questions

→ Why do you need to freeze the churros before frying?

Freezing the piped churro dough for 30 minutes helps them maintain their shape during frying. This step ensures they don't fall apart in the hot oil and results in churros with better structure and texture.

→ Can I make these churros without red velvet cake mix?

Yes, you can substitute the red velvet cake mix with an additional cup of all-purpose flour and add 2-3 tablespoons of cocoa powder plus red food coloring to achieve a similar effect.

→ How long do these churros stay fresh?

These churros are best enjoyed fresh, within 1-2 hours of making them. Once filled with cream cheese, they should be consumed immediately for optimal texture. If needed, unfilled churros can be stored in an airtight container for up to 24 hours and reheated in an oven.

→ What oil temperature is best for frying churros?

The ideal oil temperature for frying churros is between 350-375°F (175-190°C). Using a candy thermometer helps maintain the proper temperature, ensuring churros that are crispy outside and fully cooked inside.

→ Can I make the churro dough ahead of time?

Yes, you can prepare the churro dough up to 24 hours in advance and keep it refrigerated in a piping bag. Allow it to come to room temperature for about 30 minutes before piping, as cold dough will be difficult to work with.

→ What can I use instead of a star tip for piping?

While a star tip (size 9) creates the traditional ridged texture that helps churros cook evenly and hold more cinnamon sugar, in a pinch you can use a large round tip. The churros won't have the classic ridged appearance but will still taste delicious.