If you are a fan of the traditional and delicious Mexican beverage known as horchata, then you will love this cupcake recipe. RumChata is a liqueur inspired by the milky cinnamon beverage, and while horchata doesn’t contain dairy, RumChata used Wisconsin dairy cream and Caribbean Rum.
Fun Fact! Horchata is a traditional drink from Mexico and Spain, but it actually dates back to ancient Egyptian times. In Egypt and Spain the chufa nut is used to create the nut milk, but when the recipe came to Mexico, they used rice.
While dairy is in RumChata, the liqueur contains homogenized cream and does not need to be refrigerated, so it’s easily stored on your boat.
Want a fun cocktail to go with your cupcakes? There are several drinks recipes also that you can simply link to here: https://www.rumchata.com
INGREDIENTS
- 1 box vanilla cake mix
- 1/2 c. vegetable oil
- 3 eggs
- 1 1/3 c. Rumchata, divided
- 1 c. (2 sticks) butter, softened
- 4 c. powdered sugar, divided
- 1 tsp. pure vanilla extract
- 1/4 tsp. cinnamon, plus more for garnish
- kosher salt
DIRECTIONS
- Preheat oven to 350° and line 2 muffin tins with 16 cupcake liners. In a large bowl, mix together cake mix, vegetable oil, eggs, and 1 cup Rumchata until smooth. Bake until a toothpick comes out with minimal crumbs, about 25 minutes. Let cool completely before frosting.
- Make Rumchata frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, cinnamon, salt, and remaining ⅓ cup Rumchata. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy.
- Pipe frosting onto cooled cupcakes and garnish with more cinnamon and a decorative straw.
MORE YACHT CHARTER INFO
Want more galley kitchen recipes for your charter yacht business? Check out our guru recipes and other charter management tips.
