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Rumchatta Cupcakes Recipe

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This recipe for Rumchatta Cupcakes, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shelly Mason


1/2 cup butter (1 stick, at room temperature)
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1/2 teaspoon salt
1 cup RumChata
1 tsp vanilla extract
1 tsp cinnamon
4 egg whites

Preheat oven to 350*
Combine sugar & butter and beat until fluffy
Mix together flour, baking powder, salt, & cinnamon, set aside
Mix the RumChata & vanilla together, set aside
Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture.
In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer)
Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula
Fill cupcake liners
Bake for 20 minutes or until cake “bounces back” when touched.

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