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Wednesday, September 19, 2012

Rum Chata Cupcakes

I have to give credit where credit is due.  My friend Angie made these cupcakes the other weekend and brought them to our house.  They were fabulous.  Divine.  Splendid.  There are so many words I could use to describe these little buggers.


The only problem with them, is that they contain alcohol, which meant us adults just HAD to polish them off so the kids wouldn't eat them.  Such a shame, having to eat cupcakes all day.

I'm not ashamed to admit I ate two after dinner that night in a matter of 24 seconds.  In my defense they were kinda small, but oh so heavenly.

Rum Chata alcohol has been making its rounds around these parts.  I was first introduced to it at a party earlier this summer and then low and behold I was taking a shot of it at a bachelorette party this past weekend (a whole 'nother story - I'm pretty sure we visited every po-dunk bar this side of the Mississippi, with many of them having "play areas" for the kids who come into the bars, high chairs included, yes, you can just imagine our faces when we saw that).


Rum Chata tastes like Cinnamon French Toast cereal.  Remember eating that as kids?  Well, if you liked it then, you'll like this now.

Make these.  Today.

Rum Chata 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 Rum Chata
1 tsp vanilla extract
1 tsp cinnamon
4 egg whites

Preheat oven to 350 degrees. Combine sugar and butter and beat until fluffy.  Mix together flour, baking powder, salt, and cinnamon, set aside.  Mix the Rum Chata and vanilla together, set aside.  Alternating, add in the flour mixture and Rum Chata mixture in to the butter and sugar. Starting and ending 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 and bake for 20 minutes.

Run Chata Cream Cheese 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 Rum Chata
1 package of confectioners’ sugar (2 lb. bag)

Combine butter and cream cheese until smooth, then add in the vanilla.  Slowly add in confectioners’ sugar, then mix in Rum Chata.  Frost the cupcakes.

Are you having a bad day today?  Well, then take 29 seconds to watch this video of our little ones when their dad discovered a big toad in our front yard last week.  Hearing them laugh, well, it will make your day better.

And for all that have been voting for my recipe in Mr. Food's Ultimate Weeknight Meal Contest - THANK YOU!  I've been getting emails like crazy saying you've voted and it is just making my heart swell.

Remember you can vote once per browser.  So that means once on your work computer, home computer, iPad, phone, etc. 

Would you like to comment?

  1. Oh my goodness- I can't wait to make these!