Rumchata recipe!

So... my cupcakes were a HIT! SO many people liked them that I decided to post the direction here :) 

GOOD LUCK!!

First off- You will 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 (Don't forget to poor a glass for yourself :) )
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 4 egg whites

*Yields about 24 cupcakes but that batter is THICK!

For the 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) - This is powered sugar, if you are like me and have no idea what confectioners sugar is! 

*HUGE amount of frosting here friends and I used A LOT on mine. I stored the rest for when I'm in a 'mood' and need some comfort food. :) 

DIRECTIONS!:

Cupcakes:

• Preheat oven to 350 degrees
• 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 (they said to use an electric mixer but I HATE getting out and setting ours up so I did it by hand, well work out for the night completed! BUT YOU CAN DO IT BY HAND!)
• Fold egg whites in to the batter – use a spatula and actually fold them in
• Fill cupcake liners 3/4 way full
• Bake for 20 minutes or until cake “bounces back” when touched- my oven is old and it took 20 minutes so watch newer ovens :)
• let cook before frosting!

Frosting:

• Combine butter and cream cheese until smooth
• Add vanilla
• Slowly add confectioners’ sugar
• Mix in RumChata (use more or less based on the thickness of the frosting. I often find that some days I would use 5 tbsp, some I would use 4)
• I let mine sit in the fridge for about 10 minutes so it would be a bit thicker and not melt all over. 
• Frost the cupcakes
• Store in fridge if you aren't going to serve them right away so the frosting stays in tack and is all sorts of creamy and YUMMY!! :) 

This frosting is SWEET. I liked it that way though but if you need to, tone it down a bit with the sugar. :) 

GOOD LUCK FRIENDS! TELL ME HOW IT GOES!!!