Pin it
These amazing oven-baked red velvet churros give you that signature crunchy outside and soft inside you're after, with just 36 calories each. They're great for Valentine's Day or whenever you want something special, blending the light chocolate taste of red velvet with a classic cinnamon-sugar dusting, while being way healthier than fried versions. I came up with this method after tons of experiments trying to nail a baked churro that actually has that genuine texture.
When I made these for a get-together last weekend, nobody could tell they weren't fried. The way red velvet flavor pairs with that traditional churro crunch makes a treat that's so tempting, they'll vanish in no time.
Key Components and Shopping Advice
- Red Velvet Mix - Pick a premium cake mix for richer flavor
- Eggs - Let them sit at room temperature for better mixing
- Butter - Get unsalted, melt it and let it cool down
- Cinnamon Sugar - Blend your own for just the right balance
- Piping Tips - A star tip makes those authentic grooves
The real trick happens when the red velvet mixture hits the hot oven, creating that distinctive crunchy outside while keeping the middle nice and soft.
Step-by-Step Cooking Guide
- Step 1: Mix Your Batter
- Combine red velvet ingredients until you get a smooth, thick mix. Let it sit for 5 minutes to fully absorb. Put it in a piping bag with a big star tip attached.
- Step 2: Get Baking Sheets Ready
- Put parchment on your baking sheets. Give a light spray with cooking oil. If you want straight churros, you can draw lines as guides.
- Step 3: Squeeze Out Churros
- Hold your bag at a 45-degree angle over the sheet. Squeeze out 4-inch lines with even pressure. Snip the ends clean with scissors.
- Step 4: First Bake
- Put them in a 400°F preheated oven. Bake for 12-15 minutes until they start getting crisp. Keep the oven door shut the whole time.
- Step 5: Second Bake
- Turn the heat down to 350°F. Bake another 5-7 minutes until crispy. Watch them closely so they don't burn.
- Step 6: Add Sugar Coating
- Roll them in cinnamon sugar right away. Work fast while they're still hot. Set them on a rack to cool a bit.
Pin it
Flawless Piping
Getting these churros right really comes down to how you pipe them. Your batter needs to be thick enough to hold its shape but not so stiff you can't squeeze it out smoothly. Try a practice run on some spare parchment until you get a feel for the right amount of pressure and speed.
Heat Is Key
You can't skip the two-part baking process if you want that real churro texture. The first hot blast makes the outside crispy. Then the lower heat cooks the inside without burning the outside. This approach gives you that fried-like result without all those extra calories.
Pin it
Creative Coating Ideas
The standard cinnamon sugar tastes great, but these red velvet churros work well with other toppings too. Maybe try a mix of cocoa and sugar, or add some melted chocolate on top. For Valentine's Day, a drizzle of white chocolate looks stunning against the red background.
Pro Cooking Tricks
- Keep your piping bag warm for easier squeezing
- Get strong piping bags that won't split open
- Leave enough room between each churro
- Always use the two-temperature baking method
- Roll in sugar while they're hot so it sticks better
Pin it
I now turn to these baked red velvet churros whenever I need to wow people with dessert. There's something special about mixing that classic churro crunch with the taste of red velvet.
Last-Minute Advice
- Mix up more cinnamon sugar than you think you'll need
- They taste best when they're still warm
- Think about offering some dipping sauces
- Store them in a paper bag instead of plastic
- Try to eat them the same day you make them
Frequently Asked Questions
- → Why should I use a double-lined piping bag?
- The mixture gets pretty stiff and needs a tough bag so it won't tear when you're squeezing.
- → Can I swap in natural food coloring?
- Absolutely, try some beetroot juice instead of the store-bought food dye.
- → What's the reason for two different oven temps?
- The first hot blast makes them crispy outside, then the lower heat cooks them through.
- → Is it possible to make these beforehand?
- They're tastiest right away but will keep a short time in a sealed container.
- → What should I dip them in?
- Nutella or some melted chocolate makes the perfect match for dipping.