Rum Chata Cupcakes Recipe 425

RUM CHATA CUPCAKES RECIPE - (4.2/5)

Rum Chata Cupcakes Recipe - (4.2/5) image

Provided by kayjayjohnson

Number Of Ingredients 16

Ingredients

CUPCAKES:
1/2 1/2 1/2 cup butter (1 stick, at room temperature)
1 1/2 1 1/2 1/2 cups sugar
2 2 2 cups flour
2 2 2 teaspoon baking powder
1/2 1/2 1/2 teaspoon salt
1 1 1 cup rum chata
1 1 1 teaspoon vanilla extract
1 1 1 teaspoon cinnamon
4 4 4 egg whites
RUMCHATA CREAM CHEESE FROSTING:
12 12 12 ounces cream cheese, at room temperature
1/2 1/2 1/2 cup butter, at room temperature
1/2 1/2 1/2 teaspoon vanilla
5 5 5 tablespoons rum chata
1 1 package 1 (2-pound) package Confectioners' sugar

Steps:

Preheat oven to 350°F. CAKE: Combine sugar & butter, beat until fluffy. Mix together flour, baking powder, salt, and cinnamon and set aside. Mix the Rum Chata & vanilla together, set aside. Alternating, add in the flour mixture and Rum Chata 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: Note: The frosting is pretty sweet. I had some people say it was just enough, others said it was a little too much. It is REALLY tasty, so of course I was in favor of having more of it. Combine butter and cream cheese until smooth Add vanilla. Slowly add confectioners' sugar. Mix in Rum Chata (use more or less based on the thickness of the frosting. I often find that some days I would use 5 tablespoons, some I would use 4) Frost the cupcakes. Enjoy!

RUMCHATA™ CHEESECAKE

RumChata™ Cheesecake image

This layered creamy, dreamy RumChata™ cheesecake with a Cinnamon Toast Crunch™ cereal crust and a gooey cinnamon drizzle is a guaranteed party showstopper.

Provided by Cindy Rahe

Categories Dessert

Time 7h10m

Yield 12

Number Of Ingredients 21

Ingredients

4 cups Cinnamon Toast Crunch™ cereal
1/4 cup unsalted butter, melted
3 tablespoons sugar
Dash of salt
4 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 whole eggs
1 egg yolk
3/4 cup RumChata™ liqueur
1/2 cup sour cream
2 tablespoons rum
1/2 teaspoon ground cinnamon
Dash of salt
1 1/4 cups sour cream
1/4 cup RumChata™ liqueur
1/4 cup sugar
1/4 cup unsalted butter
1/2 cup sugar
2 tablespoons water
2 teaspoons ground cinnamon
Dash of salt

Steps:

Heat oven to 350°F.
In food processor, crush cereal to fine crumbs. Pulse in remaining Crust ingredients. Press in bottom (and part way up side if you want) of 9-inch springform pan. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 325° F.
When crust is cool, wrap bottom of pan with heavy-duty foil, making sure it goes up the sides a few inches. Wrap pan one or two more times with foil.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in 3/4 cup sugar, followed by eggs, one at a time, and egg yolk, beating well and scraping bowl after each addition. With mixer on low, beat in remaining Filling ingredients until smooth. Scrape mixture into foil-wrapped pan; place pan in high-sided roasting pan. Place in oven; create a water bath by carefully pouring a few cups of water into roasting pan--enough to go up sides of cheesecake pan a bit, but not as high as the foil.
Bake about 1 hour 45 minutes or until cheesecake is golden on top with a little wiggle in center. Turn off oven; leave cheesecake in oven 1 hour. Cheesecake will fall slightly (but should still have a flat top). Remove from oven; place on rack while you make Sour Cream Topping.
Heat oven to 350° F again. In small bowl, beat Sour Cream Topping ingredients until smooth. Spread evenly over top of cheesecake; place in heated oven 10 minutes. Remove from oven, back on rack to cool 1 hour. Remove foil from pan; refrigerate cheesecake at least 4 hours before serving. To remove cheesecake from springform pan, wrap sides of pan with towel dampened with hot water until towel is cool. Loosen side of springform.
Before serving, make Cinnamon Drizzle. In 1-quart saucepan, melt 1/4 cup butter. Add remaining Cinnamon Drizzle ingredients. Cook over medium-high heat until sugar melts and mixture comes to a boil. Boil about 1 minute. Remove from heat; cool 10 minutes before drizzling over cheesecake.

Nutrition Facts : Calories 620, Carbohydrate 49 g, Cholesterol 185 mg, Fiber 1 g, Protein 8 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 41 g, TransFat 1 1/2 g

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