Friday, May 2, 2014

RumChata Cupcakes

I was a little late to the party, but I have finally discovered RumChata.  I've heard it described as liquid Cinnamon Toast Crunch, and it is basically a creamy, sweet, cinnamon-flavored liqueur.  While RumChata is fabulous on its own, I really love the flavor it gives to both the cake and frosting.  The frosting is pretty sweet, but sometimes you just have to live a little bit!  Also, you may just want to add the sugar slowly and adjust the amount according to your tastes.  These cupcakes are for adults only and would be perfect for a girls night.

RUMCHATA CUPCAKES
Cake adapted from Annie's Eats 
Frosting adapted from love.life. & creative things.

YIELD - Approximately 30 cupcakes

INGREDIENTS - CUPCAKES
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
16 tablespoons unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups RumChata, at room temperature
2 teaspoons vanilla extract

INGREDIENTS - FROSTING
12 ounces cream cheese, room temperature
8 tablespoons butter, room temperature
1/2 teaspoon vanilla
dash of salt
5 tablespoons RumChata
1 2-pound package powdered sugar

DIRECTIONS
1. For the cupcakes - Preheat the oven to 350 degrees F and line two cupcake pans with paper liners. In a medium mixing bowl, combine the cake flour, baking powder, salt, and cinnamon.  Whisk together and set aside.  Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment.  Beat on medium-high speed for 3 minutes, until light and creamy in color, occasionally scraping down the sides.

2. Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the RumChata and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.

3. Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells).  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans for five minutes, then transfer to a cooling rack to cool completely before frosting.  Replace paper liners and bake remaining batter if desired.

4. For the frosting - In a large mixer bowl, beat the butter and cream cheese until smooth.  Add salt and vanilla extract and beat to combine.  Slowly add the powdered sugar and then begin to add the RumChata.  Depending on how think you like your frosting (or whether or not you use all of the powdered sugar) you may need to add more or less RumChata.  Once all the RumChata and powdered sugar have been added, continue mixing until light and fluffy.  Fill a piping bag or spread on the cooled cupcakes.

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