By admin | November 23, 2011

By: Madeleine Ignon

This weekend, I cooked a meal for a friend’s birthday, and I wanted to make dishes that were inspired by her and her favorite food and drinks. Every time we go out for Mexican food together, she gets a large horchata to enjoy with her burrito, so I decided to try to make the drink into a dessert.

A few recipes I found called for pre-made or store-bought horchata, but I found that the ad hoc combination of rice milk, cinnamon, and vanilla created the perfect flavor. I made mine mini cupcakes-they were the perfect bite-sized treat for after dinner!

Brown Sugar Horchata Cupcakes with Cream Cheese Frosting Recipe

Adapted from The Foodie’s Kitchen and The Pink Apron

Ingredients:
1 stick butter, melted
1 1/2 cups brown sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup rice milk
1 tablespoon cinnamon, plus more for dusting
1 teaspoon vanilla extract
2 eggs

Frosting:
1 container whipped cream cheese
1 cup powdered sugar
1 tsp vanilla extract
(Blend together until smooth)

Method:

  1. Preheat oven to 350 degrees. In a bowl, combine the rice milk, cinnamon, and vanilla extract and set aside.
  2. In a larger bowl, combine all the dry ingredients-flour, sugar, salt, and baking powder.
  3. Add the melted butter, egg, and horchata mixture and blend until the batter is smooth and thick.
  4. Spoon the batter into a greased cupcake pan, or use cupcake liners if you have them. Bake for 18-20 minutes or until a toothpick comes out clean. Wait until they are cool to frost. Add a little extra cinnamon on top once they are frosted and enjoy!

Photo: Madeleine Ignon

For more of Madeleine’s great recipes, follow me on Twitter (@MarcusCooks)

Directions

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