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Rum Chata Cupcakes With Dulce De Leche Cream Cheese Frosting Recipe

Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese  Frosting Recipe
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Serving : 20
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Prepare the ingredients before making Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting in your home. Then, follow these steps below to serve Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting for your family or friends.

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

  • cupcakes
  • 1/2 cup butter ( room temp )
  • 1 1/2 cup granulated sugar
  • 2 cup all purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup Rum Chata (alcoholic drink)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 4 large egg whites
  • 20 or so cupcake liners
  • frosting
  • 5 tbsp dulce de leche liqeuer
  • 1/2 cup butter ( softened)
  • 1/2 tsp salt
  • 16 oz cream cheese ( softened ) (full fat)
  • 2 lb bag powdered sugar
  • topping:
  • 1 cup cinnamon toast crunch cereal

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

If you have prepared the ingredients needed, now time to start cooking. There are 28 steps you must follow to make Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting in your home by yourself.

    Step 1
  • FOR THE CUP CAKES:
  • Step 2
  • preheat oven to 350°F.
  • Step 3
  • in a bowl cream butter and sugar. set aside.
  • Step 4
  • in a seperate bowl combine flour, salt, baking powder and cinnamon. set aside.
  • Step 5
  • in a small bowl mix together Rum Chata and vanilla. set aside.
  • Step 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.
  • Step 7
  • in a seperate clean grease free bowl beat egg whites until soft peaks form.
  • Step 8
  • fold egg whites in cupcake batter.
  • Step 9
  • line a regular cupcake tin with paper liners.
  • Step 10
  • fill cupcake liners with the batter to 2/3rds full
  • Step 11
  • bake for about 20 minutes. cupcakes will be done when toothpick inserted into center comes out clean.
  • Step 12
  • remove from oven and when cool enough to handle transfer to wire rack to finish cooling completely.
  • Step 13
  • FOR THE FROSTING:
  • Step 14
  • cream together butter and half the powdered sugar.
  • Step 15
  • blend in cream cheese then rest of powdered sugar.
  • Step 16
  • in a small bowl mix 1tbl. of liqeuer with the salt. dissolve salt well.
  • Step 17
  • once dissolved stirr it into your frosting and then stir in the rest of the dulce de leche liqeuer.
  • Step 18
  • refridgerate until ready to use.
  • Step 19
  • FOR THE TOPPING:
  • Step 20
  • place cinnamon toast crunch cereal in a ziplock baggie.. crush and pound cereal to very small pieces. set aside.
  • Step 21
  • ASSEMBLY:
  • Step 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)
  • Step 23
  • sprinkle tops of cupcakes with a little bit of crushed cinnamon toast crunch cereal.
  • Step 24
  • now ur cupcakes are ready to serve!
  • Step 25
  • enjoy!
  • Step 26
  • NOTE: makes about 20 cupcakes. u will have extra frosting left.
  • Step 27
  • NOTE: these cupcakes are great by themselves or with this awesome frosting!
  • Step 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"
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