DIRECTIONS
1. Soften butter in the mixer on high speed.
2. Drizzle the sugar mixture in with the butter and beat
until light and fluffy, about 2-3 minutes.
3. Sift flour, baking powder, and salt 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 175 degree Celsius oven
until a cake tester comes out clean, about 20 minutes for regular
sized cupcakes. Use shorter time if making mini cupcakes.
11. Prepare the frosting.
12. Spread or spritz the frosting on the
cupcakes.
13. Serve the cupcakes at room temperature,
not chilled. |
