Mission Minis’ Cinnamon Horchata Cupcakes

Yields 48 mini cupcakes

-2 1/2 cups all-purpose flour
-1 1/2 cups sugar
-1 teaspoon baking soda
-1 teaspoon salt
-1 1/2 level tablespoons cinnamon
-1 1/3 cups Safflower oil
-1 cup Fresh Horchata
-2 large eggs, room temperature
-1 teaspoon white distilled vinegar
-1 teaspoon vanilla extract

For the Cake:
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cinnamon. In a large bowl gently beat together the oil, horchata, eggs, vinegar, and vanilla with a handheld electric
mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake at 325 degrees F in oven for 16 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for
doneness. Remove from oven and cool completely before frosting.

Mission Minis Cream Cheese Frosting:
-2 sticks butter, room temperature
-16 ounces cream cheese, room temp
-1 1/2 teaspoons vanilla extract
-3 cups powdered sugar

Cream the butter and cream cheese on med speed using an electric mixer. Add vanilla extract, mix in thoroughly.
Sift 3 cups of powdered sugar into butter, cream cheese, vanilla mixture gradually on low-med speed. Once all powdered sugar is mixed in put mixer on med-high speed and beat for a few minutes until light and fluffy.

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