Thursday, 17 January 2013
Apparently I take awful notes, because again I have no clue where this recipe was born but I liked the way it looked so I took it and I made a few arrangements and it was glorious. This was originally for Rumchata cupcakes, which I do enjoy, but those will be later. This recipe started with some of that delicious liquid cinnamon toast crunch glory known as Rumchata well I didn't have any. What I did have was half of a Guinness and a big bottle of French Vanilla Kahlua. They made wonderful things happen here.
This is where I started:
- Heat your Baking Buddy: 350 degrees!
- 1/2 Cup butter, softened1 1/2 Cup of sugar2 Cups flour2 Teaspoons baking powder1/2 Teaspoon salt1/2 Cup
- 1/2 Cup
- french 'nilla Kahlua
- 1 Teaspoon vanilla1 Teaspoon Cinnamon4 Eggy whites
Beat the butter and sugar until it's nice and fluffy. Whisk or soft your dry ingredients together while your mixer is doing it's thing. Add in your dry ingredients and your Guinness/Kahlua or as I like to call it Guinluah into the butter and sugar, transfer to a waiting bowl nearby.
Beat your egg whites until fluffy and beautiful and fold 'em into your batter.
Spoon into your lined cuppy pan and bake 'em up about 20 minutes.What's on top?
1 1/2 Sticks of butter, softened, 3-4 Tablespoons French vanilla Kahlua, 1 Teaspoon Vanilla, 2-3 Cups powdered sugar
Beat your butter 'til fluffy, add in sugar 1/2 cup at a time, after 2 additions add in Vanilla and 2 Tablespoons of Kahlua and beat together. Keep alternating until it tastes beautiful to you. If I've said it once I'll say it again, I don't measure I experiment, add slowly and taste often because whats delicious to me might be icky to you! Don't be afraid anyone can do it. :)Pipe it, smear it, dollop it, heck sculpt it on top just get it on them there cooled cuppies! Enjoy the heck out of 'em I know I did!