Wilton Shot Toppers plus RumChata Banana Cream Cupcakes equal YUM. These moist and fluffy cupcakes only get better once you add a Shot Topper of RumChata to get that special cinnamon-kick. This recipe is the perfect addition to any girls’ night, bachelorette party, wedding party or brunch. This recipe is all you need for a fun, infused burst of flavor.
Preheat oven to 350ºF. Prepare muffin pans with baking cups.
In large bowl, beat cake mix, bananas, RumChata, vegetable oil, eggs and cinnamon with electric mixer on low speed 30 seconds. Scrape down bowl. Increase speed to medium and beat 2 minutes. Divide batter evenly between baking cups, filling about 2/3 full.
Bake 18-20 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
For icing, beat cream and sugar with electric mixer until soft peaks form. Add piping gel and RumChata; continue to whip until stiff peaks form. Do not overbeat. Pipe or spread icing onto cupcakes. Top with cinnamon, if desired.
For infused cupcakes, cut a small opening in the tip of the Shot Tops Infuser. Place cut opening in RumChata and squeeze to fill. Insert into iced cupcake. When ready to eat, squeeze top of Shot Tops Infuser again to infuse cake with RumChata.
RumChata Banana Cream Cupcakes is rated
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Sounds Very YummyI really want to try theses. However these instructions are incomplete. They do not list the appropriate amount of Rum Chata/Baileys for the cupcakes and the icing.