Instructions

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