Try this Rum Chata Cupcakes recipe, or contribute your own.
Suggest a better descriptionCupcakes:
Preheat oven to 350.
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 (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 or until cake “bounces back” when touched.
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).
Frost the cupcakes.
NOTE: This makes A LOT of frosting. I tend to use quite a bit on my cupcakes. I ended up with a cup extra. So, if you don’t use a lot, cut the recipe in half. (I also normally freeze my leftover frosting for use later. I label and date it, I’ve used some that’s been frozen for just about 5 months and it tasted fine).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 194 | ||
Calories from Fat: 133 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 41.7mg | 13 % | |
Sodium 135mg | 5 % | |
Potassium 44.8mg | 1 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 14.5g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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