Churro Toast Cups Recipe
Introduction
Crispy, cinnamony and made for loading up with your favourite sweet treats, these Churro Toast Cups are dessert with a fun twist. Baked from Hi Fibre Lo-GI White Block Loaf until golden, then coated in a classic cinnamon sugar crunch, they're ready to be filled with creamy vanilla ice cream, fresh fruit, chocolate or Biscoff. Perfect for entertaining or an easy weekend treat, these little cups prove life is sweeter when you think outside the loaf.
Ingredients
Churro cups
Topping options
Method
1
Preheat the oven to 180°C and lightly grease a 4-hole muffin tray
2
Slice the crusts off the bread. Using scissors or a knife, make four 1.5cm cuts, one in the centre of each side of every bread slice
3
Brush both sides of each bread slice with the melted butter
4
Gently overlap the cut sections to create a cup shape, then press each slice into the muffin tray. Repeat with the remaining slices
5
Bake for 15 minutes, or until golden brown and toasted
6
While the toast cups are baking, combine the caster sugar and cinnamon in a shallow bowl
7
Remove the toast cups from the oven and allow them to cool for 2 minutes. They should be cool enough to handle but still warm
8
Coat each toast cup in the cinnamon sugar mixture, ensuring all sides are covered. Tap off any excess sugar
9
When ready to serve, fill each cup with a small scoop of vanilla ice cream and top with your favourite toppings such as banana, strawberries, Nutella, Biscoff, crushed nuts, berries or chocolate sauce
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