Best Horchata Frosting Recipes

HORCHATA CAKE

Steps:

• Preheat the oven to 350 degrees F. Flour, grease and line the bottoms of two 8-inch cake pans with parchment. Set aside.
• In the bowl of a stand-up mixer, with the paddle attachment, combine the cake flour, almond meal, sugar, baking powder, cinnamon and salt. At a slow speed, add the cubed butter and mix until it resembles soft crumbs. In a bowl or measuring cup, whisk together the milk, egg whites and vanilla. Add about 1/2 of the milk/egg white mixture and continue beating for about 30 seconds. Add the remaining 1/2 of the milk/egg white mixture and beat for an additional 30 seconds or so, scrape down the sides and give it one last mix.
• Divide the batter evenly between the two prepared cake pans. Using a rubber spatula, spread the batter to pan walls, smooth the tops and give the pans a gentle bang on the kitchen counter. Arrange pans at least 3 inches from the oven walls and 3 inches apart (this will help with proper cake circulation, yes this is a thing). Bake until thin skewer or toothpick inserted in the center comes out clean, 20 to 23 minutes. (If you're using nine-inch cake pans, the cake might take around 25 minutes to bake, just keep that in mind.)
• Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely,
• Add the horchata to a small saucepan set over medium heat. Bring to a simmer and then immediately turn the heat down to low. Cook for about 10 minutes, until it measures out to be about 4 tablespoons. Remove the milk skin that may have formed on the surface of the milk and discard (this is a normal thing to happen).t Set the horchata aside and allow to come to room temperature.
• In the bowl of a stand-up mixer, add the butter. Sift in the powdered sugar and then add the salt, cinnamon and vanilla. Beat until smooth, about 1 minute. Next, pour in 2 tablespoons of the cooked down horchata and mix until fully incorporated. Add a tablespoon more if desired. Frost cake as desired.

HORCHATA

Steps:

• Pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. Cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
• Stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. Strain through several layers of cheesecloth, or through a very fine strainer. Serve over ice.

HORCHATA CUPCAKES

Steps:

• beat together the sugar and the butter until light and fluffy, about 2-3 minutes.
• sift flour, baking powder, salt, and cinnamon together.
• mix the horchata and vanilla together.
• 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.
• in a clean mixer bowl, beat egg whites until soft peaks form.
• fold egg whites into cake batter until incorporated.
• scoop batter into the prepared cupcake pans.
• bake in the 350 degree oven for approximately 20 minutes or until a toothpick comes out clean.