For the 21+ crowd only***
If you haven't had RumChata yet... you have no idea what you are missing. It quite honestly is like drinking Cinnamon Toast Crunch, yes really. So imagine my shock when I recieved a email forward containing a recipe for (wait for it)--- RUMCHATA CUPCAKES.
I was hesitant... first of all, I'm not much of a chef... let alone a baker. That being said... these turned out awesome and have brought a shocking amount of joy to my life. Give it a shot - I'd love to hear if you liked them!!!
1/2 cup butter (1 stick, at room temperature)
1 1/2 cups sugar
2 cups flour
4 egg whites
2 tsp baking powder
1 cup RumChata
1 tsp vanilla extract
1 tsp cinnamon
1/2 teaspoon salt
Preheat oven to 350*
Combine sugar & butter and beat until fluffy
Mix together flour, baking powder, salt, & cinnamon, set aside
Mix the RumChata & vanilla together, set aside
Alternating, add in the flour mixture and RumChata 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
Fill cupcake liners
Bake for 20 minutes or until cake “bounces back” when touched.
RumChata 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 RumChata
1 package of confectioners’ sugar (2 lb. bag)
Combine butter and cream cheese until smooth
Slowly add confectioners’ sugar
Mix in RumChata (use more or less based on the thickness of the frosting. The more you use, the more flavor)
Frost the cupcakes
SOURCE: Unknown, via email forward