Over the Christmas holidays I made these Rum Chata Cupcakes twice and got rave reviews from my family and friends.
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 Rum Chata
1 tsp vanilla extract
1 tsp cinnamon
4 egg whites
Preheat oven to 350 degrees
Combine sugar & butter and beat until fluffy
Mix together flour, baking powder, salt, & cinnamon, set aside
Mix the Rum Chata & vanilla together, set aside
Alternating, add in the flour mixture and Rum Chata mixture in to the butter and sugar.
Start and end with the flour mixture.
In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer)
Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula
Give your pooches the yellow portion of the egg.
Fill cupcake liners
Bake for 20 minutes
Rum Chata Cream Cheese Frosting
12 ounces of cream cheese (1 1/2 packages, at room temperature)
1/2 cup of butter (1 stick, at room temperature)
1/2 tsp of vanilla
5 tbsp of Rum Chata
1 package of confectioners’ sugar (2 lb. bag)
Combine butter and cream cheese until smooth
Slowly add confectioners’ sugar
Frost the cupcakes
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