Horchata Cupcakes

I decided to host a "Girls-night-in" cupcake exchange and was in search of a tasty and unique cupcake flavor when I saw a recipe for horchata cupcakes at Cupcake Bakeshop. Being a huge fan of horchata, I couldn't wait to try it with a few changes... and I was not disappointed! Perfect fluffy bites of almond/cinnamon goodness! Yum!

Horchata Cupcakes
makes 24 cupcakes

1 stick butter
1-1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup horchata (try this homemade version)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon cinnamon
4 large egg whites

1. soften butter in the mixer on high speed
2. drizzle the sugar mixture in with the butter and beat until light and fluffy, about 2-3 minutes
3. sift flour, baking powder, cinnamon, and salt together
4. mix the horchata, almond extract, and vanilla together
5. add the flour mixture and horchata mixture to the butter/sugar in 3 parts alternating between flour and horchata and beating well after each addition
6. set aside incorporated mixture
7. in a clean mixer bowl, beat egg whites until soft peaks form
8. fold egg whites into cake batter until incorporated
9. scoop batter into the prepared cupcake pans
10. bake in the 350 degree oven for approximately 20 minutes or until a toothpick comes out clean

Horchata Frosting
2 sticks butter, soft
1/2 cup fresh horchata
1/2 teaspoon vanilla
1/4 teaspoon almond extract
7-8 cups confectioner's sugar

1. soften butter in the mixer on high speed
2. sift confectioner's sugar
3. add horchata, vanilla, almond extract, and 4 cups of confectioner's sugar to the sugar and beat until combined
4. add remaining sugar 1 cup at a time until desired consistency/sweetness is reached

1. frost each cooled cupcake
2. sprinkle with cinnamon

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