Rum Chata Cupcakes

(Courtesy of Sam Signer)

Ingredients:
1/2 c. butter (at room temperature)
1 1/2 c. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. Rum Chata
1 tsp. vanilla extract
1 tsp. cinnamon
4 egg whites

Directions:
Preheat oven to 350 degrees.

Combine sugar and butter.  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 into the butter and sugar.  Start and end with the flour mixture.

In a clean mixing bowl, beat egg whites until soft peaks form.  Fold egg whites into the batter.  Fill cupcakes 3/4 full.  Bake for 20 minutes or until cake bounces back when touched.

RUM CHATA CREAM CHEESE FROSTING:
12 oz. cream cheese, room temperature
1/2 c. butter, room temperature
1/2 tsp. vanilla
5 Tbsp. Rum Chata
1 pkg. confectioners' sugar (2 lb.)

Directions:
Combine the 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).  Frost the cooled cupcakes.

Note~  This makes a lot of frosting so you can cut the frosting recipe in half.

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