These are my FAVORITE cupcakes in the world. Probably because I decorate them with Snuckerdoodles and I LOVE RumChata... and my KitchenAid Stand-Up Mixer. 😂
And guess what? You'll be making home-made frosting! So light, fluffy, and delicious!!!
I don't recommend cutting any of the recipes in half until you've made them at least once!
Also, be prepared to hand wash some dishes during this recipe!! Here's a reminder of pre-cooking tips:
http://sororityhousewife.blogspot.com/2013/10/tips-for-easier-cooking.html?m=1
That Aside, you probably want to know the recipe!
TOOLS:
Mixer
Rubber Spatula
Icing Bag/Tip of choice
Spatula
Cooling Rack
Cookie Sheet
Muffin/Cupcake Pan
Extra Mixing Bowls
Whisk
Butter Knife (for cutting butter & cream cheese)
Measuring Cups & Spoons
Liquid Measuring Cup
Wooden Spoon
Apron
Paper Cupcake Baking Cups
Spoon(s) (Miscillaneous uses)
Stuff for Hand-washing Dishes
SNICKERDOODLE INGREDIENTS:
(I use Betty Crocker's recipe ☺️)
Or you can be lazy and just read on:
1 1/2 c. Sugar
1/2 c./1 stick softened butter (or margarine, but really, butter)
1/2 c. Shortening
2 Eggs
2 3/4 c. Flour
2 tsp. Cream of Tarter
1 tsp. Baking Soda
1/4 tsp. Salt
1/4 c. Sugar
2 tsp. Cinnamon
BAKING INSTRUCTIONS: (Yeilds approx 30 cookies, more than you need, but gives you selection)
Pre-heat oven to 400 degrees Fahrenheit.
Mix together Sugar (1 1/2 c.), Butter, Shortening, and Eggs together until completely blended.
Continue mixing while adding Cream of Tarter, Baking Soda, Salt, and Flour.
*Congratulations, you just made Sugar Cookie dough*
On a small plate or bowl mix the rest of the Sugar and Cinnamon (for rolling balled dough through)
Ball the cookies into 1" (I differ from BC here) round balls.
Roll each ball you make through the Cinnamon Sugar then place onto the Cookie Sheet approx 2" apart.
Assuming the oven is pre-heated, bake for 8 minutes. (No more! No one likes eating cinnamon rocks!) Possibly 7 minutes depending on your oven.
Let the cookies cool on a Cooling Rack.
Hand-wash your dishes/utinsils, unless you have time on time to let the dishwasher do the dirty work.
CUPCAKE INGREDIENTS:
1/2 c./1 Stick Butter (Softened/Room Temp.)
1 1/2 c. Sugar
2 c. Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Cinnamon
1 c. RumChata
1 tsp. Vanilla Extract
4 Egg Whites
BAKING INSTRUCTIONS: (yeilds 18-24 cupcakes depending on how big you make them.)
Pre-heat oven to 350 degrees Ferenheit and line the Cupcake Pan with the Paper Liners.
Beat the Sugar and Butter with your mixer until it's both fully mixed and fluffy.
In a separate bowl, mix together Four, Baking Powder, Salt, and Cinnamon and set out of your way.
In yet another bowl, mix together the RumChata and vanilla... and set out of your way.
While mixing, slowly add the dry & wet ingredients you'd set aside, alternating between Flour mix (start & finish with this) and the RumChata mix.
*Make sure everything is completely mixed! There's nothing worse than filling the liners and finding sugar clumps*
In yet ANOTHER (or the RumChata) bowl, whisk (if you don't have a handheld blender) the Egg Whites until they're frothy & peaks form.
Fold in the Egg Whites, it's recommended to use a spatula and be done, but I always blend one more time at the end for good measure.
Now you may fill your Cupcake Liners.
Bake your Cupcakes for 20 minutes (they should be springy when you gently poke them.)
Let them cool before icing & topping!
Of course wash your mixing supplies... I use the blender over a whisk & wooden spoon for extra fluffiness or you can whisk it, it is a challenge to blend by hand, really, but works.
FROSTING INGREDIENTS: (This MAY be too sweet for some peoples' taste, so use less frosting if it is.)
12 oz. Philidelphia Original Cream Cheese almost room temp. (blocks, not in tub)
1/2 c./1 Stick Butter at room temp
1/2 tsp. Vanilla
5 tsp. RumChata
1, 2lb. Bag of Confectioner's (Powdered) Sugar
HOW TO MAKE YOUR OWN FROSTING:
(Or you can be lame and get a spray bottle of cream cheese frosting, less delicious & I'll judge you.) This yields a LOT, you may have leftovers to freeze, or you could cut the recipe in half.
In mixer (or with wooden spoon & whisk) completely blend together the Cream Cheese and Butter. (If doing this by hand, mix well with the wooden spoon, then whisk until fluffy.
Slowly add the Confectioners Sugar until the entire bag has been used. The mixture will be THICK.
Add the Vanilla and 4 tsp. RumChata while mixing. Based on the thickness of the icing, add RumChata 1/2 tsp. at a time until you've reached your desired, fluffy thickness.
When cupcakes are cool, fill the icing bag and use them to frost the cupcakes!
FINISHING TOUCHES:
Take the Snickerdoodles (cut in half if they're too big) and stick them in th icing to decorate! (You may also sprinkle a PINCH of Cinnamon Sugar on the icing for color & decorative purposes.)
Then, clean up. Your kitchen is a mess by now!
And there you have it, DELICIOUS RumChata Cupcakes your friends and family with go crazy for!
xoxo- Sorority Housewife
