Monday, March 18, 2013

RumChata Cupcakes

I'm currently home for spring break.  Which means I have an entire kitchen at my disposal!

Exciting, right?

During this week is one of my mother's good friend's birthday.  So, naturally, she asked me to bake something for the little get together!

Now, her favorite thing to drink recreationaly is RumChata and I remembered seeing a recipe on Pinterest for RumChata cupcakes!

No brainer right?  I just had to make them!

RumChata Cupcakes
Recipe Adapted from Love Life and Creative Things





What you'll need for the cupcakes:

1/2 cup butter (1 stick, at room temperature)
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1/2 teaspoon salt
1 cup RumChata
1 tsp vanilla extract
1 tsp cinnamon
4 egg whites

Instructions:

Preheat your oven to 350 degrees.

Combine the sugar and the butter and beat until fluffy. (Definitely use a mixer if you have one)

Mix together flour, baking powder, salt, & cinnamon, then set aside.
 














Mix the RumChata & vanilla together, and set aside.  (They will not completely mix together.)

Add in part of the flour mixture, then part of the Rum Chata mixture and repeat until both are fully incorporated. 

In a mixing bowl, beat egg whites until soft peaks form.  This is much easier with a mixer but a whisk will work if that's all you've got.

Fold egg whites in to the batter with a spatula.

Fill the cupcake liners 2/3 full and bake 20 minutes or until a knife comes out clean.  



This batter is very thick and makes pretty dense cupcakes, kind of like muffins almost.  The tops are harder than normal for cupcakes.  I'm going to make these again but change the recipe in hopes to make them more cakey. I will do another post to let you all know how it turned out!



For the frosting:

12 ounces of cream cheese, softened
1/2 cup of butter,softened
1/2 tsp of vanilla
5 tbsp of RumChata
1 bag of powdered sugar (2 lb. bag)


Directions:

Combine butter and cream cheese until smooth
Add vanilla
Slowly add the powdered sugar
Mix in RumChata, you can add more or less depending on thickness
When everything is fully combined you are ready to frost the cupcakes!

Now, this recipe makes a TON of frosting.  If you don't like to use a lot you could easily cut the recipe in half.  This recipe is also very, very sweet.  I'm going to try using a different recipe next time I make these so it isn't so over-the-top sweet.