(photo by chris rochelle @ CHOW)
Que Bueno! That’s what you’ll keep telling yourself as you go through this recipe to recreate Mission Minis’ scrumptious Cinnamon Horchata Mini Cupcakes. Don’t forget to save some of that fresh horchata to wash down these sweet treats with!
Mission Minis Cinnamon Horchata Cupcakes:
Ingredients:
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
Directions:
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:
Ingredients:
2 sticks butter, room temperature
16 ounces cream cheese, room temp
1 1/2 teaspoons vanilla extract
3 cups powdered sugar
Directions:
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.