Here is what you need!
2 cups water
¼ cup granulated sugar
4 tablespoons unsalted butter
1 cup all-purpose flour
1 cup red velvet cake mix
Canola oil, for frying
½ cup sugar
1 teaspoon ground cinnamon
8 ounces cream cheese, softened
½ cup confectioner’s sugar
1 teaspoon vanilla extract
In a pot over medium-high heat, bring water, sugar, and butter to a boil. Add in the flour and the cake mix and stir vigorously until mixture has no streaks. Remove from heat and add the eggs, stirring until the dough becomes a ball. Transfer dough to a piping bag with a Size nine star tip.
Pipe three to four inches strips of the dough on a baking sheet. Freeze for 30 minutes.
Heat the canola oil in a pot over medium-high heat. Fry the red velvet churros for about three to four minutes, then remove and drain on paper towels. Using a straw, poke a hole through the centers of the churros to hollow out a cavity for the filling.
On a plate, combine the cinnamon and the sugar and mix until it is a uniform color. Roll the hollowed out churros in the cinnamon sugar.
In a medium bowl, combine the cream cheese, confectioner’s sugar and vanilla, stirring until smooth. Transfer filling into a piping bag with a round tip and pipe the filling into the churros.
Warner Chappell Production Music All music provided by Audio Network and Warner Chappell Inc. Used with permission All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission