Horchata Cupcakes

Today's recipe comes from "vegans taste better" (we sure do) and it's for Horchata Cupcakes (you know, the cinnamon-spiced rice drink of wonderful Mexican heritage--not the Vampire Weekend song).

I'm tempted to enjoy these with a nice mug of hot chocolate (is it winter already, because it sure feels like it in Southern California--global warming is scary!)

Eat up, lovelies!

Vegan Horchata Cupcakes

1 cup vegan horchata
1 tsp. apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. almond extract or vanilla extract
1 1/4 cups flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

•Preheat the oven to 350°F and line the muffin pan with paper liners.

•Whisk the horchata and the vinegar together and let sit a few minutes until curdled.

•Beat together the horchata mixture, oil, sugar, vanilla, cinnamon and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.

•Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes, until done. Transfer to a cooling rack and cool completely before frosting.

For the Frosting:

2 sticks vegan margarine, softened
7-8 cups confectioner’s sugar
1/2 cup vegan horchata
1/2 tsp. vanilla
1/2 tsp. cinnamon

•Whip the margarine in a mixer on high speed.

•Sift the confectioner’s sugar and set aside.

•Add the horchata, vanilla, cinnamon, and 4 cups of confectioner’s sugar to the margarine and beat until combined.

•Add the remaining sugar 1 cup at a time until the desired consistency and sweetness are reached.

To Assemble:

•Frost each cooled cupcake using a knife or piping bag.

•Sprinkle with cinnamon, if desired.

Makes 12 cupcakes

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