Every once in a while, something comes into our lives that impact us in ways never thought possible. I was fortunate to have such an experience recently.
I was with my favorite group of friends at our favorite taproom for our Thirsty Thursday happy hour when one of us thought it would be a great idea to do a round of shots. Now in my experience this is, in actuality, rarely a good idea at all. However on this particular Thursday, Fate was smiling down upon us. We left it to Dan, by far the best bartender in these parts, to concoct something special for us. And he didn’t disappoint. In just a few moments time he set before us miniature glasses containing what can only be described as elixir of the gods….RumChata.
I cannot begin to describe this amazing beverage. The RumChata website, http://www.rumchata.com, tells us it’s the perfect blend of premium Caribbean rum and the finest Wisconsin cream, with hints of cinnamon and vanilla. But I cannot begin to do it justice. One has to taste this amazing liqueur to truly experience it.
As soon as I got home, I immediately checked out the website to learn about this bewitching beverage, and lo and behold, there was a link to maybe a bazillion recipes using RumChata: RumChata shots, RumChata cocktails, RumChata cheesecake, RumChata bread pudding and…..RumChata frosting! Immediately the wheels started turning, the recipe search began, and I found it – the perfect cupcake accompaniment for RumChata frosting.
I can’t tell you how fantastic these cupcakes are. Suffice it to say, they were by far the most favorite of my taste-testers to date. I will admit, from time to time I am not above using a boxed cake mix as a foundation for my cupcakes, provided the recipe doctors it up enough to make it taste fresh and delicious. And these don’t disappoint. These turnout nice and moist with just the right amount of spice and apple flavors to compliment the delicious RumChata frosting.
These cupcakes would be the perfect ending to any holiday get together. I promise you, there will be no leftovers.
APPLE SPICE CUPCAKES(adapted from recipe posted on cdKitchen)
1 package spice cake mix
1 cup buttermilk
1/3 cup vegetable oil
2 tablespoons RumChata
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups grated apples
Preheat oven to 350 degrees. Fill muffin tins with paper liners.
Combine cake mix, buttermilk, oil, eggs, RumChata and spice in a large bowl. Beat at low speed with electric mixer until moistened, then at medium speed for 2 minutes. Stir in grated apples.
Pour into prepared muffin pans. Bake for 20 – 25 minutes or until toothpick comes out clean. Cool completely before frosting.
RUMCHATA BUTTERCREAM FROSTING(from Rumchata.com)
1 c butter, softened
3-4 cups confectioners sugar
1/4 teaspoon salt
1 tablespoon vanilla
4 tablespoons RumChata
Cream butter. Add confectioners sugar, salt vanilla and 2 tablespoons of RumChata at low speed until blended, and then at high speed, adding more RumChata until desired consistency is reached. Frost cooled cupcakes. Sprinkle tops with cinnamon sugar.
NOTE: the recipe says it makes 12 cupcakes, but I was able to get 1 1/2 dozen.