Horchata Cupcakes

"In December drinking Horchata..." - Vampire Weekend

As it is December, my senses begin to crave this tasty treat. I have made it for several occasions and it has been a real hit with everyone. The first time I made this, I was inspired by the family's mexican decent and thought it was appropriate (...or a stereotype). I brought a three tiered cake to a first birthday with three fabulous flavors. One being my "thoughtful" flavor of Horchata.

The funny thing is, none of them knew what Horchata was!
There I was...the gringo, trying to get them excited about the drink of their people...

I say all that to say, I do not know the cultural relevance of this tasty drink,
 but I can tell you that you can order it at 
"Alberto's-mexican food". 

Horchata is made with rice, milk, some kind of sugar, and cinnamon. It's sounds odd, but go with me on it. It's delicious and refreshing. It's like the mexican version of eggnog, but much lighter. I saw a show on the Food Network where one of the bakeries mentioned they had an Horchata cupcake. I was intrigued and slightly jealous that I hadn't thought of it! Being that I am a fan of this flavor, I knew I had to replicate it. I did not research any recipes, but simply went with my instincts and taste buds. 

I encourage you to do the same when you are inspired. 

My process...

Sometime's when I am inspired, I research several techniques and recipes to find the delicate balance that sounds good. In this instance, I wanted to have a unique experience and go with my gut. When it comes to a flavor profile I am excited about, I want to allow the creative process...
moment by moment and by each tantalizing taste.

Recipe...

    Cake
1 Box of Yellow cake mix

1 1/4c.  liquid Horchata (the best is "Ole"? I think it's what it's called. I don't like the one I used.)
4 eggs

1tsp. Cinnamon 

1/3 Vegetable oil or Butter (Yellow cake mixes have an option for either, your choice)

 
    Buttercream
1 lb of butter or 4 sticks

2 egg yolks

2 tbsp. sugar

2 tsp. vanilla extract
1/2c. Brown Sugar
3tsp. Cinnamon
2c. Powdered Sugar

  ----->>> I know you may be surprised to find I use cake mix, but it's always modified.

 Do not lose faith in me:) I like the predictability of it as I tend to spend more of my time making the buttercream special and other ingredients, in addition to all the decor I tend to take on.

 That's my philosophy as a home baker. I scratch make everything else, except the cake... 

I hope this will give more accessibility for you the as the at home baker.<<<<----------

   To begin...

      Follow the instructions on the cake mix box, but substitute the "water" for Horchata. 

Side Note: I never use water. Always milk. Water is a ridiculous option. 

It's a cake not a plant I am watering...Are you with me?

I like the cake to really have that cinnamon, Horchata flavor so I add a bit more cinnamon, about 1 tsp. Cook like the instructions suggest. While the cupcakes are baking, we will get started with the fancy, flavor part. This is where things get tricky and yummy. When you want to concentrate flavor, what do you do? Reduce. Take that lovely Horchata and pour into a large sauce pan or pot to reduce.

 This may take 45 min. to an hour. You will cook this down on Medium to make a thick sauce. I like to make it a little bit more decadent, so after it's cooked for about {30} we will will do a fancy trick.

We're gonna temper that shiz...

At about {30} minutes, take {2} egg yolks and place them in a bowl with {2} tbsp. of sugar. Whisk these together until they become a more pale color. You will begin tempering the egg yolks. Take {1} tbsp. of the hot Horchata mixture and whisk in. Keep adding more and more tablespoons until it seems incorporated well.

We do this so that we don't make scrambled eggs. You want to warm the egg yolks to the hot liquid before just throwing it in the hot mixture.

Now throw it in and whisk together vigorously and continuously, off and on, for the next 15-20 min. or until the mixture becomes the texture of a luscious custard. Then, let it cool. Once cooled, we will be adding this lovely mixture to the buttercream to give that yummy buttercream it's Horchata flavor.

Buttercream from my dreams...

You will take a pound of butter. Yes, a pound. I am not following the cooking styles of the lovely Paula Deen, this is just how I make my buttercream. For this recipe, we will be making an "American Style Buttercream". First, whip the room temperature butter to a fluffy consistency. Once it looks light and fluffy, you will begin to add the cooled Horchata custard, vanilla and the powdered sugar. Once that is all incorporated, you add {3} tsp. of cinnamon and half a cup of brown sugar. 

Whip until it's absolutely lovely.

 

If you want to add more powdered sugar, I wouldn't judge you. My mom would add a whole other cup or more. It's your call my friend. Make this recipe your own and make it as sweet as your heart desires. You are the taste tester and will be sharing in it's glory. It's important that you're happy with it.

For this particular recipe, I made this for my brother-in-law's birthday and he requested the buttercream be Horchata "Chocolate". I took a half bag of Ghirardelli dark chocolate and melted it in the microwave for {2} minutes on half the power and after cooled, I added it. It was super yummy and I'd recommend trying it, after you try the original! 

Enjoy my friends!