food

Mexican Horchata Cupcake

All the flavors of Mexican horchata that you love baked into one incredible cupcake.

food

Mexican Horchata Cupcake

All the flavors of Mexican horchata that you love baked into one incredible cupcake.

Ingredients

Rice Milk

  • 1 cup short grain rice
  • 1/2 cup chopped or slivered almonds
  • 3 cinnamon sticks

Cupcakes

  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 250 milliliters can (12 ounces) evaporated milk
  • 1 cup of water
  • 1 tablespoon cinnamon powder + extra to dust
  • Almond meal/flour to dust

Frosting

  • 1 batch fluffy vanilla buttercream frosting
  • 1 teaspoon cinnamon powder

Steps

Rice Milk

  1. Add rice to a food processor and process until you get a powder.
  2. Add rice powder to a bowl along with chopped/slivered almonds and cinnamon sticks.
  3. Allow to sit for 4 hours.
  4. Add to a food processor and process until you get a smooth mixture.
  5. Run through a sieve. Discard almond/rice mixture.

Cupcakes

  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven.
  2. Line a cupcake tin with cupcake liners.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
  4. Add the softened butter and let it mix until it resembles a fine sand like texture.
  5. Next, add rice milk (about 125 milliliters), evaporated, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  6. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add cinnamon powder and mix for another 20 seconds.
  7. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  8. Bake for 20-25 min or until a toothpick inserted comes out clean.
  9. Allow them to cool completely on a wire cooling rack before frosting.

Frosting

  1. Add cinnamon powder to it and mix until well combined.
  2. Fit the end of a piping bag with a Wilton 1M tip and frost a swirl on each cupcake.
  3. Finish with a dusting of almond meal and cinnamon powder.