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Mexican Horchata Cupcake

The Scran Line

All the flavors of Mexican horchata that you love baked into one incredible cupcake.

Recipe

Servings: 20

Ingredients

  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup short grain rice
  • 1/2 cup chopped or slivered almonds
  • 3 cinnamon sticks
  • 250 milliliters Can (12 ounces) Evaporated milk
  • 1 cup of water
  • 1 tablespoon cinnamon powder + extra to dust
  • Almond meal/flour to dust
  • Frosting
  • 1 batch fluffy vanilla buttercream frosting
  • 1 teaspoon cinnamon powder

Let's get Cooking...

  1. Rice milk
  2. 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.
  3. Cupcakes
  4. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  5. 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.
  6. Next, add rice milk (about 125 milliliterss), evaporated, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  7. 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.
  8. 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).
  9. 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.
  10. To prepare frosting, add cinnamon powder to it and mix until well combined.
  11. 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.