Description

These Eggless Red Velvet Churros bring a delicious twist to the classic churro with their deep red hue and a hint of cocoa flavor. Crispy on the outside, soft on the inside, and coated in cinnamon-sugar, they pair perfectly with a luscious cream cheese dipping sauce. Whether for a festive treat or just because, these vibrant churros are sure to impress!

Ingredients

Units Scale

For the Churros:

1 cup water
2 tablespoons unsalted butter (or vegan butter)
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cocoa powder
1 1/4 cups all-purpose flour
1 teaspoon red food coloring
1/2 teaspoon baking powder
Oil, for frying

For the Coating:

1/2 cup granulated sugar
1 teaspoon cinnamon

For the Cream Cheese Dip:

4 oz cream cheese (softened)
1/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Prepare the Dough
In a saucepan over medium heat, bring water, butter, sugar, and salt to a simmer. Stir in vanilla extract, cocoa powder, and red food coloring. Remove from heat and add flour and baking powder, stirring quickly until a smooth dough forms. Let it cool for 5 minutes.
Pipe the Churros
Transfer the dough to a piping bag fitted with a large star tip. Heat oil in a deep pan to 350°F (175°C). Pipe 4-inch strips directly into the oil, cutting them with scissors. Fry for about 3-4 minutes until crisp. Drain on paper towels.
Coat in Cinnamon Sugar
Mix sugar and cinnamon in a bowl. Roll warm churros in the mixture until fully coated.
Make the Cream Cheese Dip
Whisk cream cheese, powdered sugar, milk, and vanilla until smooth. Serve alongside the churros.

Notes

Use gel food coloring for a more vibrant red color.
Make mini churros for a fun bite-sized treat!
Store leftovers in an airtight container and reheat in an oven for crispiness.

Nutrition

Calories: 120
Sugar: 6g
Sodium: 80mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 2g
Cholesterol: 5mg