Dessert – Rum Chata Cup Cakes

Rum Chata Cupcakes
YIELD: 24 cupcakes

Ingredients
½ cup butter (1 stick, at room temperature)
1½ cups sugar
2 cups flour
2 tsp baking powder
½ teaspoon salt
1 cup RumChata
1 tsp vanilla extract
1 tsp cinnamon
4 egg whites

RumChata Cream Cheese Frosting

12 ounces of cream cheese (1½ packages, at room temperature)
½ cup of butter (1 stick, at room temperature)
½ tsp of vanilla
5 tbsp of RumChata
1 package of confectioners’ sugar (2 lb. bag)

Directions

•Preheat oven to 350* •Combine sugar and 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

Frosting Directions:

•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. use 4 to 5 tbsp)
•Frost the cupcakes