Horchata Cupcakes

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4.3 from 9 votes
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Horchata Cupcakes! It’s a gorgeous rich mixture of flavours. Spices and creamy rice milk that you make from scratch! Give it a go!

Horchata Cupcakes

Cupcake based off a Mexican plant-based beverage. IN this case a home-made rice infused milk with spices in the vanilla cupcake and frosting.

A Quick Baking Guide

If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!

  1. Tools and Equipment I Use as a Home Baker (and Love)
  2. Why is this recipe in grams? – why you’ll never go back to cups again!
  3. Commonly asked questions in the community
  4. How to properly soften butter
  5. Get to know your home oven for better baking results

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Horchata Cupcakes

Horchata Cupcakes

Cupcake based off a Mexican plant-based beverage. In this case a home-made rice infused milk with spices in the vanilla cupcake and frosting.

Serves 20

4.3 from 9 votes
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Prep: 40 minutes
Cook: 45 minutes
Total: 1 hour 25 minutes
Course: Dessert
Cuisine: American
Calories: 214kcal

Ingredients

Cupcakes

  • 3 1/2 cups / 430 g plain flour, all-purpose
  • 1 1/4 cups / 265 g caster sugar, superfine
  • 3 tsp / 3 tsp baking powder
  • 1/2 tsp / 1/2 tsp fine salt
  • 1/2 cup / 125 g unsalted butter, softened
  • 2 large / 2 large eggs
  • 1 1/2 cups / 375 ml full-cream, whole milk
  • 1/2 cup / 125 ml vegetable oil
  • 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
  • 1 tsp / 1 tsp vanilla extract, vanilla bean paste
  • 1 cup / 1 cup short grain rice
  • 1/2 cup / 1/2 cup chopped or slivered almonds
  • 3 / 3 cinnamon sticks
  • 1 cup / 250 ml rvaporated milk, 12 ounces
  • 1 cup / 250 ml of water
  • 1 tbsp / 1 tbsp cinnamon powder + extra to dust
  • Almond meal/flour to dust

Frosting

  • 1 batch / 1 batch fluffy vanilla buttercream frosting
  • 1 tsp / 1 tsp cinnamon powder

Learn How To Make it! [VIDEO]


Instructions

Rice milk

  • To make rice milk add rice to a food processor and process until you get a powder. Add rice powder to a bowl along with chopped/slivered almonds and cinnamon sticks. Allow to sit for 4 hours. Add to a food processor and process until you get a smooth mixture. Run through a sieve. Discard almond/rice mixture.

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • 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). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add rice milk (about 125mls), evaporated, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • 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.
  • 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).
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • To prepare frosting, add cinnamon powder to it and mix until well combined.
  • Fit the end of a piping bag with a Wilton 1M tip and frost a swirl on each cupcake. Finish with a dusting of almond meal and cinnamon powder.

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 214kcal
Carbonhydrates: 25g
Protein: 4g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 40mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 56mg
Iron: 2mg
Nutrition Disclosure
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4.34 from 9 votes (9 ratings without comment)

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