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”.


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

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


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


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

More pictures here.

Leave a Reply