Recipe: The Horchata Cupcake Experiment #000122

Posted by chockylit in Drink-Inspired, Experimental Recipe, Mexican-Inspired, Nuts, Spices (Monday May 23, 2005 at 10:23 am)

I am on a drink-themed cupcake fit and this is the lastest experiment. This one came out pretty good, much better than the thai iced tea. In fact, there are many fans amongst my taste-testers at work. I am hearing things like, “the cake is perfect!” and “very horchatary”.

Horchata

1 cup long grain white rice
2 cups skinless almond slivers
1 teaspoon cinnamon
6 cups water

1. wash and drain the rice
2. process rice in a food processer until fine and add to a bowl
3. add almonds and cinnamon to the rice
4. add 3 1/2 cups water and let sit overnight, covered
5. blend mixture using a blender (i had to do it in two batches)
6. add 2 1/2 cups of water and continue blending (again in two batches)
7. strain using a metal strainer
8. strain again using a double layer of cheesecloth

Cupcakes
makes 24 cupcakes / 350 degree oven

1 stick butter
1-1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh horchata
1 teaspoon vanilla extract
1 teaspoon cinnamon
4 large egg whites

1. soften butter in the mixer on high speed
2. drizzle the sugar in with the butter and beat until light and fluffy, about 2-3 minutes
3. sift flour, baking powder, salt, and cinnamon together
4. mix the horchata and vanilla together
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. set aside incorporated mixture
7. in a clean mixer bowl, beat egg whites until soft peaks form
8. fold egg whites into cake batter until incorporated
9. scoop batter into the prepared cupcake pans
10. bake in the 350 degree oven for approximately 20 minutes or until a cake tester comes out clean

Frosting

2 sticks butter, soft
1/2 cup fresh horchata
1/2 teaspoon vanilla
7-8 cups confectioner’s sugar

1. soften butter in the mixer on high speed
2. sift confectioner’s sugar
3. add horchata, vanilla, and 4 cups of confectioner’s sugar to the sugar and beat until combined
4. add remainder sugar 1 cup at a time until desired consistency/sweetness is reached

Assembly

1. frost each cooled cupcake
2. sprinkle each with cinnamon

More pictures here.

22 comments for Recipe: The Horchata Cupcake Experiment #0001 »

  1. This looks so delicious! I wish I was one of your taste-testers.

    Comment by Cupcake — May 26, 2005 @ 7:22 am

  2. Wow. Any particular reason you picked horchata? I’m agog- very extraordinary. Way to take chances, push the envelope, think outside the box (seriously, how did you come up with this?).

    Definitely going to try the recipe.

    Comment by Liz — February 8, 2006 @ 8:11 am

  3. Hey, Liz. No particular reason other than I live on the outskirts of the Mission (a neighborhood) in San Francisco which is chock full of taquerias, pupusarias, etc. that sell horchata. I get it quite often and wanted to capture the flavor in a cupcake.

    You should try the recipe, it’s really yummy!

    Comment by chockylit — February 8, 2006 @ 8:50 am

  4. I made these on the olther day. But I added two of the egg yolks to the batter and used a crystalized ginger glaze instead of frosting.
    They’re delicious. I love how subtle the almond flavour is.

    Comment by colette — March 26, 2006 @ 10:39 pm

  5. I tried these today for Sunday breakfast and everyone loved them!
    -Christina

    Comment by Anonymous — April 2, 2006 @ 7:30 pm

  6. These were a hit at my Cinco de Mayo party last night, though, I have to admit, I used a horchata mix. Sometimes a girl has to make choices. Still, they were reccomended by the guests to new people walking in the door. -KG

    Comment by Anonymous — May 6, 2006 @ 10:12 am

  7. I tried theese last night..very good but was expecting more of the Horchata flavor. I didn’t make the horchata I used “cacique” already made horchata (not a powder mix). Is this why? Or is the flavor lite?

    Comment by Anonymous — May 16, 2006 @ 2:35 pm

  8. I am glad they have worked out for most of you. As for the last comment, I am not too sure what’s up. My cupcakes tasted very horchata-ry, so maybe the already mixed stuff wasn’t strong enough…

    Comment by chockylit — May 17, 2006 @ 9:24 pm

  9. I stumbled across your blog last night and I can’t seem to tear myself away from it. Your pics are amazing and reading the recipes makes me almost drool. But this…this recipe…is enough to light a fire under my butt! Horchata is my favorite drink ever. I’ll be trying this recipe pronto. Thanks so much for sharing your talent with us.
    Oh, and I’m wondering if I can find those little baking cups that you use at Sam’s Club or Costco. I’ll be checking later this week. They’re super cute.
    Is it possible to be in love with a blog?

    Comment by elsa — June 5, 2006 @ 10:57 am

  10. I just found your site a couple days ago, and this recipe sounded so wonderful, I had to try it! The cupcakes turned out great. I used your recipe exactly, horchata and all, and they’re really horchata-ry tasting! I can’t wait to try some more of your recipes. I’m thinking the chocolate with tarragon sounds interesting. Thank you so much!

    Comment by Jane — June 11, 2006 @ 9:15 am

  11. We celebrated my daughter’s 1st birthday last weekend and to go along with the taco bar I prepared for our guests, I made your horchata cupcakes. They were wonderful and I consistently heard “these are the best cupcakes I have ever had!” The only change I made was to take the idea of adding a churro to the chocolate cupcakes you made and add them on top of the horchata buttercream. I think it was a perfect fit. The were delicious and beautiful.
    -Thank You!

    Comment by Ethan — August 9, 2006 @ 4:31 pm

  12. This is incredible! I love horchata! You are truly a cupcake genius :) I’m bookmarking this for sure!

    Comment by joey — July 3, 2007 @ 8:25 am

  13. My friend and I made these last night and they are INCREDIBLE. Deserving of all capital letters, even. We followed the recipe word for word, though we opted to get fresh horchata from a local Mexican place instead of making our own. Now I’m doing my best not to eat them all at once!

    Comment by Alexa — August 23, 2007 @ 9:57 am

  14. Wow, for about a week now my friends and I have been clicking back on this page, eager for the day we can finally make them. And alas it finally came, and what a success they were! All those that partook enjoyed beyond imagining the hard work (but not too hard) that we put into these. Also, the final result was the perfect equivalent baked-good to my favorite drink of all time– Horchata!

    Comment by Jackson — October 27, 2007 @ 8:56 am

  15. I found this blog about a month ago, and these were the first cupcakes here I really focused on. I have not made them yet, but I have not been able to get them out of my mind since I first saw them. Horchata is my favorite drink and cupcakes are my favorite food. This is perfect.

    Comment by Shawna — February 6, 2008 @ 2:00 pm

  16. I have a Horchata Flavor from Lorann Oils. I wonder if this would work in the recipe?

    Comment by Leslie — December 28, 2009 @ 7:32 pm

  17. I made these this morning as mini-cupcakes, so I got a full 48. They are delicious! I don’t think the flavor is that horchata-y (I did make the horchata overnight exactly as directed), to me they taste like churros – but are still super delicious. Fabulous recipe!

    Comment by Charly — May 2, 2010 @ 12:40 pm

  18. The horchata is not from Mexico, it comes from Valencia (Spain), and it’s not made of rice, the real horchata it’s made of “chufa” (tiger nut). If you use rice it’s not horchata, it’s only rice drink.

    Comment by Carolina Berges — June 29, 2010 @ 5:21 pm

  19. Im super excited to try this recepie – I do have a question tough – for the cupcake to work out n taste as great as everyone is saying..Do i need to make the “horchata” the way it says here?
    The Horchata you would drink (home made) does not have almonds and it has vanilla, condense milk, and (or) sugar and evaporated milk. But im not sure if yours doesnt since the cupcake will already be sweeten.
    Id appreciate the answer so i could try these soon – thank you!

    Comment by Jaja — August 10, 2010 @ 7:04 pm

  20. I love this recipe. The cake is fluffy and the almond, rice, and cinnamon combine for a full, light flavor. The only thing I would do differently next time is make a cream cheese based cinnamon frosting, as I like a heavy frosting on light cake.
    Love your site. Thanks for all the recipes!

    Comment by Brian — January 14, 2011 @ 11:46 am

  21. Tried this recipe, and the cupcakes did come out tasting very good. But, man, what a task to get to the end. :-)

    Comment by Laurie — March 21, 2011 @ 1:52 pm

  22. Wow! This recipe sounds amazing! I’ve had horchata my whole life and your recipe for it is right on. I cannot wait to make these.

    Comment by Patty — August 8, 2011 @ 8:45 pm

RSS feed for comments on this post. TrackBack URI

Leave a comment

(required)

(required but not published)