How to Cook Yummy Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting

How to Cook Yummy Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting Delicious, fresh and tasty.

Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting. Great recipe for Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting. a great dessert to bring along for the holiday parties! its a perfect combo of cinnamon, vanilla and carmel flavors really set these cupcakes off! great for at a party or a sinfully delightful treat at home! i love. So not only are you getting the goodness of a RumChata cupcake, you're also getting an ample dose of Dulce de Leche liqueur in the frosting. Because Rumchata was made for dessert.

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You can have Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting using 19 ingredients and 28 steps. Here is how you achieve it.

Ingredients of Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting

1. You need of cupcakes.

2. It’s 1/2 cup of butter ( room temp ).

3. Prepare 1 1/2 cup of granulated sugar.

4. It’s 2 cup of all purpose flour.

5. It’s 3 tsp of baking powder.

6. Prepare 1/2 tsp of salt.

7. You need 1 cup of Rum Chata (alcoholic drink).

8. It’s 1 tsp of vanilla extract.

9. Prepare 1 tsp of ground cinnamon.

10. It’s 4 large of egg whites.

11. It’s 20 of or so cupcake liners.

12. Prepare of frosting.

13. Prepare 5 tbsp of dulce de leche liqeuer.

14. It’s 1/2 cup of butter ( softened).

15. You need 1/2 tsp of salt.

16. Prepare 16 oz of cream cheese ( softened ) (full fat).

17. It’s 2 lb of bag powdered sugar.

18. It’s of topping:.

19. Prepare 1 cup of cinnamon toast crunch cereal.

Yellow cake with fresh raspberries and.

Even though it is a rum infused chocolate frosting, you can easily skip this and make it plain chocolate frosting.

This frosting is so fudgy and chocolaty you can never resist it by digging it with a spoon.

Glad this wasn't around while I was in college.

Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting instructions

1. FOR THE CUP CAKES:.

2. preheat oven to 350°F..

3. in a bowl cream butter and sugar. set aside..

4. in a seperate bowl combine flour, salt, baking powder and cinnamon. set aside..

5. in a small bowl mix together Rum Chata and vanilla. set aside..

6. slowly add flour mix and Rum Chata mix to the butter mix by alternating flour first then rum chata then flour then rumchata.. etc. begin with flour mix and ending with flour mix. set aside..

7. in a seperate clean grease free bowl beat egg whites until soft peaks form..

8. fold egg whites in cupcake batter..

9. line a regular cupcake tin with paper liners..

10. fill cupcake liners with the batter to 2/3rds full.

11. bake for about 20 minutes. cupcakes will be done when toothpick inserted into center comes out clean..

12. remove from oven and when cool enough to handle transfer to wire rack to finish cooling completely..

13. FOR THE FROSTING:.

14. cream together butter and half the powdered sugar..

15. blend in cream cheese then rest of powdered sugar..

16. in a small bowl mix 1tbl. of liqeuer with the salt. dissolve salt well..

17. once dissolved stirr it into your frosting and then stir in the rest of the dulce de leche liqeuer..

18. refridgerate until ready to use..

19. FOR THE TOPPING:.

20. place cinnamon toast crunch cereal in a ziplock baggie.. crush and pound cereal to very small pieces. set aside..

21. ASSEMBLY:.

22. frost cooled cupcakes with frosting. it is very sweet so a little goes a long way so do thin layers.. ( u will have extra frosting left).

23. sprinkle tops of cupcakes with a little bit of crushed cinnamon toast crunch cereal..

24. now ur cupcakes are ready to serve!.

25. enjoy!.

26. NOTE: makes about 20 cupcakes. u will have extra frosting left..

27. NOTE: these cupcakes are great by themselves or with this awesome frosting!.

28. NOTE: wash the cupcake down with my special drink made from the same alcohol as in these cupcakes " so sinfully creamy and delicous it cannot be named".

See more ideas about Rumchata, Rumchata recipes, Desserts.

In a large bowl, beat cream cheese and sugar until smooth.

Beat in milk, flour and vanilla.

Add eggs; beat on low speed just until combined.

Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.