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.