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!
3/4 cup (1-1/2 sticks) butter
1-3/4 cups sugar
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!