How to Prepare Jamie Oliver Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, rum chata cupcakes w/ dulce de leche cream cheese frosting. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have rum chata cupcakes w/ dulce de leche cream cheese frosting using 19 ingredients and 28 steps. Here is how you cook that.

The ingredients needed to make Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting:

1. Make ready cupcakes
2. Take butter ( room temp )
3. Get granulated sugar
4. Get all purpose flour
5. Prepare baking powder
6. Take salt
7. Take Rum Chata (alcoholic drink)
8. Get vanilla extract
9. Make ready ground cinnamon
10. Get egg whites
11. Get or so cupcake liners
12. Take frosting
13. Take dulce de leche liqeuer
14. Get butter ( softened)
15. Take salt
16. Make ready cream cheese ( softened ) (full fat)
17. Get bag powdered sugar
18. Prepare topping:
19. Take cinnamon toast crunch cereal

Steps to make Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting:

1. FOR THE CUP CAKES:
2. preheat oven to 350°F.
3. in a bowl cream butter and sugar. set aside.
4. in a seperate bowl combine flour, salt, baking powder and cinnamon. set aside.
5. in a small bowl mix together Rum Chata and vanilla. set aside.
6. 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.
7. in a seperate clean grease free bowl beat egg whites until soft peaks form.
8. fold egg whites in cupcake batter.
9. line a regular cupcake tin with paper liners.
10. fill cupcake liners with the batter to 2/3rds full
11. bake for about 20 minutes. cupcakes will be done when toothpick inserted into center comes out clean.
12. remove from oven and when cool enough to handle transfer to wire rack to finish cooling completely.
13. FOR THE FROSTING:
14. cream together butter and half the powdered sugar.
15. blend in cream cheese then rest of powdered sugar.
16. in a small bowl mix 1tbl. of liqeuer with the salt. dissolve salt well.
17. once dissolved stirr it into your frosting and then stir in the rest of the dulce de leche liqeuer.
18. refridgerate until ready to use.
19. FOR THE TOPPING:
20. place cinnamon toast crunch cereal in a ziplock baggie.. crush and pound cereal to very small pieces. set aside.
21. ASSEMBLY:
22. 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)
23. sprinkle tops of cupcakes with a little bit of crushed cinnamon toast crunch cereal.
24. now ur cupcakes are ready to serve!
25. enjoy!
26. NOTE: makes about 20 cupcakes. u will have extra frosting left.
27. NOTE: these cupcakes are great by themselves or with this awesome frosting!
28. 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"

So that’s going to wrap this up for this exceptional food rum chata cupcakes w/ dulce de leche cream cheese frosting recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!