Horchata Cupcakes
- Reviews 2
Ready In: 40 mins
Serves: 24
Yields: 24 cupcakes
Ingredients
- 1⁄2 cup butter, softened
- 1 1⁄2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup sweet rice milk (horchata)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 4 large egg whites
Directions
- beat together the sugar and the butter until light and fluffy, about 2-3 minutes.
- sift flour, baking powder, salt, and cinnamon together.
- mix the horchata and vanilla together.
- add the flour mixture and horchata mixture to the butter/sugar in 3 parts alternating between flour and horchata and beating well after each addition.
- in a clean mixer bowl, beat egg whites until soft peaks form.
- fold egg whites into cake batter until incorporated.
- scoop batter into the prepared cupcake pans.
- bake in the 350 degree oven for approximately 20 minutes or until a toothpick comes out clean.
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