Great plain or paired.
Serves 20-30
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Never feel bad about indulging in churros again. With just a no-sugar vanilla cupcake mix, you can make delectable (and slightly less sinful) churros that go with just about any topping you like. Give it try and we guarantee you’ll be convinced!


  • 150 g sugar-free vanilla cupcake mix
  • 100 g gluten free flour
  • 2 tsps baking powder
  • ½ tsp cinnamon
  • 40 g butter, melted
  • 2 extra large eggs
  • 4 tbsp milk
  • Canola or vegetable oil, for deep frying, to fill your saucepan about 1/2 of the way full (for a medium sized pot, we used 750 ml)

Preheat oil in a saucepan on medium-high heat until oil reaches about 160 C. You’ll know the oil is hot enough when you place a wooden skewer or spoon into the oil, and it bubbles around the wood.


In a medium bowl, mix together the cupcake mix, gluten free flour, baking powder and cinnamon. Then make a ‘well’ in the middle and add in you butter, eggs and milk. Mix with a hand whisk until batter is smooth.


Place mixture into a piping bag fitted with a star shaped nozzle.


Once oil is at temperature, hold the piping bag approximately 4 cm above the hot oil. Pipe 5-10 cm long ‘lines’ of dough into the oil, cutting the end of the batter from the piping bag using kitchen scissors. Pipe 5-8 churros at a time. Allow churros to cook for about 2 mins on each side until beautifully golden brown. Using a fork or tongs scoop out cooked churros and allow to cool slightly on a plate lined with paper towel. Continue until all batter is used.


Enjoy your churros hot with any toppings of choice!

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