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In a previous post we showed you how to make your own Horchata at home.  Ever since I saw this Horchata Cupcakes recipe I knew I had to try to make it and it did not dissapoint me.  You can use fresh Horchata for the cupcake recipe or you can use Horchata mix which you can probably find in the international section at your supermarket. Just make sure you make a stronger mix. Usually it calls for 3 tablespoons per 8 oz of liquid, so use 4 or 5 tablespoons instead.  If the mix calls for water, I suggest you use milk, even if the package says it already contains milk.

Helga

Horchata Cupcakes

Yield: 24 cupcakes
Adapted from Cupcake Bakeshop

Ingredients:
1 stick butter
1 ½ cups sugar
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup Horchata
1 teaspoon vanilla extract
1 teaspoon cinnamon
4 large egg whites

Procedure:

1. Preheat oven at 350ºF. Line standard muffins tins with paper liners.
2. Soften butter in the mixer on high speed.
3. Add the sugar to the butter and beat until light and fluffy, about 2-3 minutes.
4. Sift the flour, baking powder, and salt together, set aside.
5. Mix the horchata and vanilla together, set aside.
6. 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. Always start and end with the flour mix.
7. Set aside incorporated mixture.
8. In a clean mixer bowl, beat egg whites until soft peaks form. Fold egg whites into cake batter until incorporated. You can do this with a spatula and try not to overwork the batter.
9. Scoop batter into the prepared cupcake pans.
10. Bake for approximately 20 minutes or until a cake tester comes out clean. After you take them out of the oven, leave them on the tin to cool for about 5 minutes before removing them!

Horchata Frosting

Ingredients:
2 cups of Whipping Cream
4 tablespoons Confectioners’ sugar
6 tablespoons dried horchata mix
1 teaspoon vanilla extract

Procedure:

1. Whip the cream together with the confectioners’ sugar in a cold metal bowl.
2. Once it has thickenned, add the powdered horchata just until it has incorporated
3. Add the vanilla and mix.
4. Make sure the cupcakes are completely cool before frosting.

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