Horchata is essentially ground rice and cinnamon, mixed with milk and water and steeped for at least 8 hours. We take a shortcut here with ground cinnamon and rice milk, using cake mix as the base, and topping it off with either powdered sugar or homemade frosting. These are sooooo easy, guys.
You'll need:
- 1 box white cake mix
- 1 Tbs ground cinnamon
- 1 tsp vanilla
- 1 c rice milk
- 1 c oil
- 4 eggs
Preheat oven to 350 and line and/or grease two 12-cupcake pans.
Put all the ingredients in a large bowl and mix mix mix until totally blended. I used a whisk for about 3 minutes, but you can also use a hand mixer for 2 to 3 minutes to get all the chunks out of the cake mix.
Put about 3 Tbs in each cupcake mold. Bake 15-18 minutes, until tops are firm, then cool about 15 minutes in the pan until removing to cool completely.
Frost with ermine buttercream, or use the frosting recipe of your choice.
Horchata Cupcakes
Ingredients
- 1 box white cake mix
- 1 Tbs ground cinnamon
- 1 tsp vanilla
- 1 c rice milk
- 1 c oil
- 4 eggs
Instructions
- Preheat oven to 350 and line and/or grease two 12-cupcake pans.
- Put all the ingredients in a large bowl and mix mix mix until totally blended. I used a whisk for about 3 minutes, but you can also use a hand mixer for 2 to 3 minutes to get all the chunks out of the cake mix.
- Put about 3 Tbs in each cupcake mold. Bake 15-18 minutes, until tops are firm, then cool about 15 minutes in the pan until removing to cool completely.
- Frost with ermine buttercream, or use the frosting recipe of your choice.