Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting. Remove cupcakes from pan and place each one inside of a foil cupcake liner. Ice each cupcake with some of the meringue (or with more dulce de leche), and sprinkle with cinnamon. RumChata cocktails. just a bunch of desserts for lovers of this popular rum liqueur..

Coconut Pineapple Cake, Coconut Rum Cream Cheese Frosting, Toasted Coconut & a Cherry. Chocolate Cake, Filled w/Dulce de Leche, Topped w/Caramel Buttercream, Covered with Toffee Bits. migilicious. The History of Avocado Toast The history of avocado toast is an interesting one that dates back to at least the mid-nineteenth century. You can cook Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting using 19 ingredients and 28 steps. Here is how you achieve that.

Ingredients of Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting

You need of cupcakes.
It's 1/2 cup of butter ( room temp ).
It's 1 1/2 cup of granulated sugar.
It's 2 cup of all purpose flour.
You need 3 tsp of baking powder.
You need 1/2 tsp of salt.
It's 1 cup of Rum Chata (alcoholic drink).
It's 1 tsp of vanilla extract.
It's 1 tsp of ground cinnamon.
Prepare 4 large of egg whites.
You need 20 of or so cupcake liners.
It's of frosting.
It's 5 tbsp of dulce de leche liqeuer.
You need 1/2 cup of butter ( softened).
Prepare 1/2 tsp of salt.
You need 16 oz of cream cheese ( softened ) (full fat).
Prepare 2 lb of bag powdered sugar.
You need of topping:.
You need 1 cup of cinnamon toast crunch cereal.

Sift the dry ingredients into the first bowl. Pierce cake several times with a fork. Combine the whole milk, condensed milk, and evaporated milk together. Spoon the cheese mix on top of the courgettes and serve.

Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting step by step

FOR THE CUP CAKES:.
preheat oven to 350°F..
in a bowl cream butter and sugar. set aside..
in a seperate bowl combine flour, salt, baking powder and cinnamon. set aside..
in a small bowl mix together Rum Chata and vanilla. set aside..
slowly add flour mix and Rum Chata mix to the butter mix by alternating flour first then rum chata then flour then rumchata.. etc. begin with flour mix and ending with flour mix. set aside..
in a seperate clean grease free bowl beat egg whites until soft peaks form..
fold egg whites in cupcake batter..
line a regular cupcake tin with paper liners..
fill cupcake liners with the batter to 2/3rds full.
bake for about 20 minutes. cupcakes will be done when toothpick inserted into center comes out clean..
remove from oven and when cool enough to handle transfer to wire rack to finish cooling completely..
FOR THE FROSTING:.
cream together butter and half the powdered sugar..
blend in cream cheese then rest of powdered sugar..
in a small bowl mix 1tbl. of liqeuer with the salt. dissolve salt well..
once dissolved stirr it into your frosting and then stir in the rest of the dulce de leche liqeuer..
refridgerate until ready to use..
FOR THE TOPPING:.
place cinnamon toast crunch cereal in a ziplock baggie.. crush and pound cereal to very small pieces. set aside..
ASSEMBLY:.
frost cooled cupcakes with frosting. it is very sweet so a little goes a long way so do thin layers.. ( u will have extra frosting left).
sprinkle tops of cupcakes with a little bit of crushed cinnamon toast crunch cereal..
now ur cupcakes are ready to serve!.
enjoy!.
NOTE: makes about 20 cupcakes. u will have extra frosting left..
NOTE: these cupcakes are great by themselves or with this awesome frosting!.
NOTE: wash the cupcake down with my special drink made from the same alcohol as in these cupcakes " so sinfully creamy and delicous it cannot be named".

I like the sharpness of the feta combined with the freshness of the courgettes and the tanginess of the lemon. Also the flecks of herbs add an extra dimension that makes this dish burst with. Everyday I blog about boozy foods and alcohol infused desserts. It's a tough job, but someone has to do it! See more ideas about food, recipes, cooking recipes.