20g YesYouCan icing mix (provided with the cake mix)
Juice of ½ a lemon
50g smooth cream cheese
In a saucepan heat the water, butter and salt on the lowest heat. On a higher heat the water would evaporate hence changing the original recipe therefore the low heat is ideal.
Once the butter has melted completely, add in the red velvet cake mix and using a spatula stir it continuously till it forms a ball of dough and stops sticking to the bottom of the saucepan. Keep doing this till the dough becomes smooth. This should take about 5 minutes.
Transfer this to another bowl to make the cooling process faster. Once it comes down from hot to warm, add the eggs one at a time while whisking and combining them into the mixture at the same time. (This will become a thick batter. When you lift it up with your spatula it should not flow easily. Rather it should hold shape and drop down very slowly, almost like a wet dough.)
Transfer this mixture to a piping bag that has a star nozzle attached to it. Pipe this into hot oil to make the shape of your choice. Use a scissor to cut the dough once you make the shape in the oil. The churros need to be fried on a medium heat to avoid burning the cake mix. Keep moving them around to make sure they puff up evenly.
Take them out of the oil once they change colour to a dark maroon and have puffed up in size significantly. These will crisp up only after drained on a wire rack for about 5-6 minutes.
For the glaze, combine the icing mix with milk, lemon juice and soft cream cheese/ mascarpone till it forms a smooth liquid. Pour this on the churros or use it as a dipping sauce for them!