Sunday, January 5, 2014

RumChata Cupcakes

(Photos by KPC Photography)


1 stick margarine, softened
1 1/2 c. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. RumChata
1 tsp. vanilla
1 1/2 tsp. cinnamon
4 egg whites


Preheat the oven to 350 degrees. In an electric mixer, combine the sugar and margarine and beat until fluffy. In a small bowl, mix the flour, baking powder, salt and cinnamon together and set aside. Mix the RumChata and vanilla in a separate bowl and set aside. On low speed, add the flour mixture and the liquid mixture, alternating back and forth until the batter is mixed well. In another mixing bowl (or using the same one after transferring the batter into a separate bowl, and cleaning it), beat the egg whites until soft peaks form. Slowly fold the egg whites in to the batter, using about 1/2 cup at a time. Line cupcake tins with paper liners. Fill the liners about 2/3 of the way full. Bake in the oven for 17-20 minutes until a toothpick inserted in the center comes out clean. Let cool fully before frosting.

RumChata Cream Cheese Frosting:

12 oz. cream cheese, room temperature
1 stick margarine, softened
1 tsp. vanilla
5 Tbs. RumChata
1 pkg. powdered sugar

Combine all of the frosting ingredients with an electric mixer, starting on low at first, and gradually increasing the speed. Mix for 1-2 minutes until the frosting is light and fluffy. Pipe on top of the cupcakes.
(This frosting recipe makes enough to frost 48 cupcakes, so double the cupcake recipe, or cut the frosting recipe in half.)

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