Horchata Cupcakes

For the cupcakes:

Preheat the oven to 350ºF. Prepare a cupcake pan.

In a medium-sized bowl, beat sugar and butter until light and fluffy, about 2 minutes. Add the egg yolks and beat for another minute. In a small bowl, beat the egg whites until soft peaks form. In a separate bowl, sift the flour, baking powder, salt and cinnamon and set aside. In another bowl, mix the horchata and vanilla together and set aside. Add the flour mixture and horchata mixture to the butter mixture, alternating between the dry and wet ingredients beating well after each addition, starting and ending with the flour mixture. Take a rubber spatula and fold the egg whites into the cake batter until just incorporated. Scoop the batter into the prepared pan.

Bake for 20 minutes or until a cake tester comes out clean. Set aside and cool completely.

For the frosting:

Whip the cream together with the confectioner’s sugar in a cold metal bowl. Once it has thickened, add the horchata, vanilla, nutmeg and cinnamon. Once the cupcakes have completely cooled, frost them.

This recipe will double easily.