My mom’s library was hosting a lecture for a Mexican-American author. What better refreshments to provide then some Mexican influenced treats?
Horchata is a rice based drink and luckily the taqueria down the street serves it up fresh. It makes for a sweet, cinnamon-y distinctive dessert!
ingredients:
3/4 cup (1-1/2 sticks) butter
1-3/4 cups sugar
3 eggs
1 teaspoon vanilla
2-1/4 cups cake flour
1 teaspoon cinnamon
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup Horchata
Preheat the oven to 350 degrees and prep a cupcake pan with liners.
In a medium bowl whisk together the cake flour, cinnamon, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and the sugar. Add the eggs one by one, then the vanilla until combined.
Alternate the flour mixture and the horchata until well blended.
Divide the batter into the cupcake cups, and bake for 14-16 minutes depending on your oven. Let cool on a wire rack. While the cupcakes are cooling – start the frosting!
Frost the cupcakes with Horchata frosting and sprinkle with cinnamon!
Kid's lunches, simple dinners and a whole lot of geeky baking.
The Horchata we have in Spain is not from rice, but from tiger nuts, it’s so sweet and yummy.
Anyway I’m going to try this as soon as I can!
I love horchata! Great idea!
either i’m failing at the internet, or the frosting link doesn’t exist.
@Mara
Most likely *I’m* failing at the internet. Check again…
WOOOO! I’m so making these.
ahh! brilliant!
Sounds so good, but I wish they didn’t call for actual horchata! I don’t suppose you have a favored recipe for that, for those of us in places like Scotland, where you can’t get it?
Did you buy the Horchata from the place down the street to make the cupcakes? I found a mix for it on Amazon but I don’t know how that will taste. I guess I will try it and compare it to my favorite Mexican restaurants and see how it stacks up.