horchata cupcakes.

I was in charge of treats for my a class and volunteered to bring cupcakes for a Relief Society birthday celebration. I knew for sure I wanted to make some kind of Mexican treat and margarita cupcakes were out of the question so... Enter Horchata cupcakes.

Horchata is a milk-like drink I grew up with made from rice & canela (cinnamon). It's authentically Mexican and all kinds of delicious. It also makes for a good flavor of frappuccino.

Horchata Cupcakes
(makes 36 cupcakes)

for the cupcakes:
3/4 cup salted butter
1 3/4 cups of azúcar de caña (it has an "hecho en México seal on it)
3 eggs
1 tsp vanilla
2 1/4 cups cake flour
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp salt
1 cup Horchata (I used the Kerns kind, it's our families favorite [other than homemade of course])

for the frosting:
1 cup unsalted butter, softened (microwave for 20 seconds)
5 cups confectioners' sugar
1/2 tsp cinnamon
1/2 tsp vanilla
1/2 cup horchata

cupcakes:
In a medium bowl whisk together cake flower, cinnamon, baking powder and salt. Set aside.
In a large bowl, beat butter and sugar. Add the eggs one by one, then the vanilla until combined.
Alternate pouring the flour mixture and the horchata into your sugar combination until well blended.
Preheat the oven to 350˚
Pour the batter into cupcake liners until 2/3 full. Bake for 20 minutes and let cool.

frosting:
Beat the butter with the confectioners' sugar, cinnamon, and vanilla in a large bowl with an electric whisk.
Slowly add the horchata.

Frost the cupcakes and then sprinkle with cinnamon.

adapted from JustJENN