RumChata cupcakes
It was only this spring I found the joy in Rumchata, a tasty creme based treat that taste like drinking Cinnamon Toast Crunch, yes really. Can you say yum yum. I’m not really a drinker, but I do enjoy margaritas and sweet drinks. You know the ones, they go down smooth and taste oh so good.
I’ve learned that Rumchata is not available everyone in the country, but it’s spreading fast and the mix recipes are popping up everywhere from Rumchata French Toast to a yummy sounding RumChata Rootbeer float.
There is even an app for Rumchata recipes!
According to the official Rumchata page, this oh so yummy drink originates from a concoction the ancient Egyptians made for the Pharaohs from the tigernut. It’s been extremely popular in Spain, “Antonio Banderas popular”, so that says a lot.
Since the tigernut is hard to come by in the Americas, rice based horchata is now served extensively throughout Mexico and Central America, where the recipe is often passed down generation to generation. These authentic recipes include varied mixtures of rice, sugar, vanilla, cinnamon and either water or dairy.
I’m not a proponent of encouraging people to drink, but ladies (yes it’s a ladies drink) this stuff is awesome!! I haven’t tried any of the mixed drinks yet because I love it the way it is, cold over the rocks. Lip smacking good.
So when I saw this recipe for Rumchata Cupcakes (where else, Pinterest) I just had to try them. I would say this was my inspiration for a Pinterest party as I can’t (ok won’t) eat 20 cupcakes all by myself.
Ingredients:
- 1/2 cup butter (1 stick, at room temperature)
- 1 1/2 cups sugar
- 2 cups flour
- 4 egg whites
- 2 tsp baking powder
- 1 cup RumChata
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 teaspoon salt
- 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.
- 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 RumChata
- 1 package of confectioners’ sugar (2 lb. bag)
- 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. The more you use, the more flavor)
- Frost the cupcakes
Reviews were mixed, the cupcakes tasted like spice cake, a little heavy, but,…the frosting took the “cup”cake, so to speak. It’s a very sweet, vanilla flavor with a touch of cinnamon. Since the alcohol bakes out of the cake, and there is very little in the frosting these were not 21 and older restricted. My daughter loved them and could have eaten just the frosting.
What to do with the leftover Rumchata? Drink and be merry of course.
Cheers!
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