Tuesday, December 10, 2013

Spiked Rumchata Egg Nog Cupcakes. They heal hearts!

Spiked Rumchata Egg Nog Cupcakes.

I ditched my little tutu and unicorn horn for a day, and I spiked my cupcakes with some 21+ flavor!
The Innocent Egg Nog batter was just sitting there, so lonely.
So I poured Rumchata into the batter (and the frosting, oh my!)
Now that's just what the Egg Nog needed.....a Caribbean Friend!

A holiday party inside of (and excitingly swirled on top of) a cupcake.
I sprinkled edible gold glitter on top of each cupcake to resemble nutmeg.  (The nutmeg is already in the frosting, so I figured that glitter is more shiny and fun than the act of sprinkling the cupcake with nutmeg).

I delivered a Rumchata Egg Nog Cupcake gift to my friend who came home from the hospital after a pretty scary open heart surgery procedure.  This was her review, it made me laugh so hard and filled me with just as much joy as that cupcake did for her!

...So in sharing this, I encourage you to share your cupcake creations with everyone. Cupcakes truly do help to heal hearts ♥

How to Spike Your Very Own Egg Nog Cupcakes:
(Recipe test tasted by my executive cupcake baker Andy, who says they are Egg Nogtastic)!
  I find that using a box mix as your base and doctoring it up like crazy with Egg Nog and Rumchata is quite possibly the best option.  The flavors don't bake out like they do with a recipe from scratch. Oh, and please do pour it into your frosting too for a little holiday "zing!"
The Cupcake:
(Makes appx 18 cupcakes)
Ingredients Needed:
White Box Mix
4 Eggs
1/2 Cup Vegetable Oil
1 Cup Egg Nog
1/4 Cup Rumchata
1/4 Teaspoon Nutmeg
Instant Vanilla or White Chocolate Pudding (3-4 oz box, dry-not prepared)

1. Preheat Oven to 325.
2. Line Cupcake Pans with Wrappers.
3. In stand mixer, combine all ingredients above, making sure all ingredients are blended well. Whip for about 2 minutes.
4.  Using an ice cream scoop, scoop the batter into cupcake liners, filling a little over 1/2 full.
5.  Bake at 325 for 18-22 minutes, or until your kitchen smells like egg nog, Caribbean spice and all things nice.
6.  Before decorating, let cupcakes cool ♥

The "Spiked" Frosting:
(frosts around 18 cupcakes)
8 oz cream cheese (softened at room temp)
1/2 cup unsalted butter (softened at room temp)
1-2 Tablespoons Heavy Whipping Cream
1-2 Tablespoons Rumchata
1-2 Tablespoons Egg Nog
1/4 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon
1 Teaspoon Pure Vanilla Extract
8-10 Cups Powdered Sugar

1. In Stand Mixer,  Whip Cream Cheese & Butter together until the ingredients begin to look light and fluffy.
2. Gradually add Heavy Whipping Cream, Rumchata, and Egg Nog until combined.
3. Now add Nutmeg, Cinnamon and Vanilla Extract.
4. When all ingredients are combined, gradually pour powdered sugar into what will be a fluffy frosting.  Keep adding powdered sugar until frosting is stiff enough to pipe out onto your cupcakes.
5. Once frosting is finished, cut a hole at the end of a disposable piping bag and place a 1A round tip at the end.
6. Fill your piping bag with frosting and swirl on top of cupcake.  Using edible gold glitter sugar crystals, sprinkle each cupcake with love and edible glitter.

***NOTE: I have received several comments on this frosting saying that it wasn't stiff enough. Please note that while this recipe may have worked for me, you may have to play around with it a little bit depending on the weather/your environment, etc. My best tip to you would be to add a little bit of liquid here & there & then add a little bit of powdered sugar. The more powdered sugar you add, the stiffer (and sweeter) the frosting will get. It is all about the time and love you put into the frosting!!!! Taste it as you go and add what you need.♥ Don't take it too seriously, enjoy the time you have baking & get love drunk on the Rumchata. 

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At August 19, 2016 at 1:59 PM , Blogger Mumsy said...

I made these cupcakes to take to an event and I had a problem with the frosting. I followed the recipe to a T and used 10 cups of confectioner's sugar. The frosting was still very soft and could not be piped on, after using 2 and a half boxes of the sugar. When the frosting was made, I had enough to frost another 18 cupcakes. Taste good, but pricey to make with all the ingredients, and frosting was too runny.

At December 21, 2016 at 7:40 AM , Blogger Frances S. said...

I agree, the ratios on this frosting are all wrong. For 1 brick of cream cheese, it should have a full stick of butter. And only 4-6 tablespoons of liquid, not 9. To get this correct you'd want the following:

8 oz cream cheese
1/2 cup butter (1 stick)
1 lb powdered sugar
3-4 tablespoons liquid

Based on the recipe having 8-10 cups of powdered sugar you would need 2 bricks of cream cheese and 2 sticks of butter and then the called for liquid above.

At December 21, 2016 at 9:25 AM , Blogger Amanda Cupcake said...

Hi ladies! Thanks for taking the time to make my recipe! Glad to hear you enjoyed. Please see my updated comments above on the recipe. Also, a little note on it being pricey: Rumchata is definitely a gourmet flavor! So if you are on a budget... you could just use milk or buttermilk in place of the Rumchata and flavor it with the spicey seasonings as listed. You'll still get the milky cinnamony flavor.


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