Instructions

1. 1. soften butter in the mixer on high speed
2. 2. drizzle the sugar mixture in with the butter and beat until light and fluffy, about 2-3 minutes
3. 3. sift flour, baking powder, and salt together
4. 4. mix the horchata and vanilla together
5. 5. 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
6. 6. set aside incorporated mixture
7. 7. in a clean mixer bowl, beat egg whites until soft peaks form
8. 8. fold egg whites into cake batter until incorporated
9. 9. scoop batter into the prepared cupcake pans
10. 10. bake in the 350 degree oven for approximately 20 minutes or until a cake tester comes out clean
11. Frosting
12. 2 sticks butter, soft
13. 1/2 cup fresh horchata
14. 1/2 teaspoon vanilla
15. 7-8 cups confectioner’s sugar
16. 1. soften butter in the mixer on high speed
17. 2. sift confectioner’s sugar
18. 3. add horchata, vanilla, and 4 cups of confectioner’s sugar to the sugar and beat until combined
19. 4. add remainder sugar 1 cup at a time until desired consistency/sweetness is reached
20. Assembly
21. 1. frost each cooled cupcake
22. 2. sprinkle each with cinnamon
23. Horchata
24. 1 cup long grain white rice
25. 2 cups skinless almond slivers
26. 1 teaspoon cinnamon
27. 6 cups water
28. 1. wash and drain the rice
29. 2. process rice in a food processer until fine and add to a bowl
30. 3. add almonds and cinnamon to the rice
31. 4. add 3 1/2 cups water and let sit overnight, covered
32. 5. blend mixture using a blender (i had to do it in two batches)
33. 6. add 2 1/2 cups of water and continue blending (again in two batches)
34. 7. strain using a metal strainer
35. 8. strain again using a double layer of cheesecloth.