Stars and Stripes Cake

The unofficial kick-off to the summer is upon us… Memorial Day. And thankfully it’s shaping up to be a great weekend where I am. Lately every weekend seems to have at least one day of rain or unseasonably low temperatures. Not good for the yard work I have to get done. My lawn is so high that my dog seems to be avoiding walking on the grass when I let him out. Not that I can blame him, certain parts of the lawn seem to be taller than him, he’s a Chihuahua. And he’s a not teacup sized one, he’s pretty average so that should give you an idea of just how high my lawn is. But, my goal this weekend is to get out there and clean things up. Wish me luck! After I am done with the front yard I have to then tackle the backyard. So, are you planning on firing up your grill this weekend and having a BBQ or are you just going to be taking it easy and enjoy that extra day to the weekend? If it’s the former have you thought about dessert? Today I am sharing with you a fun twist on a stars and stripes themed cake that would be perfect. I will say that this cake takes some patience and the ability to forge on when (and if) it doesn’t seem like it’s going to come together. See, the stipes on this cake are vertical as opposed to horizontal. Huh? Yes, the cake layers are rolled together to form the stripes. Are you still scratching your head?

I began by preheating my oven to 350 F. I sprayed a half sheet pan (13 x 18 inches) with baking spray and then placed a piece of parchment paper in the pan and sprayed it with baking spray as well. Now, I do have a cookie sheet this size that I was tempted to use, but, opted not to because sometimes the sheet twists while it’s in the oven and I was concerned that my cake would then spill over or I would end up with a twisted cake. I ended up using this pan. Which I did purchase at my local Target.

After making the batter for the cake I poured it into my prepared pan and baked it for about 18 minutes. A couple of notes on making the batter. Make sure you use a whisk attachment when making the meringue with. I have made meringue before and I have always used my whisk attachment on my stand mixer, but, I was absentmindedly following the recipe and I used my beater attachment and my eggs whites never became meringue no matter the speed or time my mixer was going. Also, while the recipe calls for 1 tablespoon of red food coloring, I ended up using about 1 1/2 tablespoons of McCormick’s Red Food Coloring. I started with the tablespoon, but, the cake was looking a little pink and while I knew that the color would gets darker as it sits and as the cake baked I wanted to be sure I ended up with a vibrant red in the end.

Immediately after taking the cake out of the oven I sprinkled it with confectioners’ sugar and placed a cotton towel over the cake. I placed a baking sheet over the towel, bottom side to the towel, and then flipped the cake onto the towel. I carefully removed the pan and parchment paper from the cake. Starting on one of the short ends of the cake I began rolling the cake and towel together into a log.

I then placed it on a wire rack to let the cake cool completely.

While the cake was cooling I made the frosting. I would liken the frosting to a whipped cream cheese frosting. I began by beating three 8oz. bars of cream cheese with confectioners’ sugar on medium-high speed until it was smooth. With the mixer on low, I then added in vanilla extract and heavy whipping cream. Once the whipping cream was incorporated I increased the speed to high until the frosting was smooth.

Once the cake was cooled I placed it in an extra-large baking sheet to unroll it so I would have room to work. I unrolled it and this is where my patience and perseverance were tested. As is common with rolled cakes, my cake cracked in certain spots. I cut the cake into three long strips, about 4 inches wide each, and then spread frosting on each of the strips. I should have spread more, but since my cake had cracked I was concerned that if I used too much frosting I would have ended up with a big mess.

And now, the fun part. Rolling the cake together. I started by rolling one of the strips together, from short end to short end. I placed that piece on another strip, making sure to line up where the first strip ended with the start of the next strip. I repeated this for the final strip and then turned the cake flat side down on a cardboard cake round to frost.

I frosted the cake with a thin layer of frosting and then refrigerated it for 30 minutes. Unfortunately my cake wasn’t perfectly round due to the seam on the cake. I did my best to fill that seam with extra frosting to make the cake round, ultimately I decided that would be the back of the cake.

After the half hour I finished frosting the cake and used a small offset spatula to give the cake a slightly striped design. Next, I placed three different sized star cookie cutters on top of cake and sprinkled blue sanding sugar into them and I used a straw to spread the sprinkles into the corners of the cookie cutter. I carefully removed the cookie cutters and my stars and stripes cake was done.

And here’s a look inside the cake once sliced.

Overall this cake was delicious. Even though it’s red, it’s not quite a red velvet cake. This cake is much lighter and has a stronger chocolate flavor.

 

Stars and Stripes Cake

Ingredients:

For the Cake:

1 1/4 cups cake flour

1 tablespoon Dutch process cocoa powder

1/2 teaspoon baking powder

8 large eggs, separated

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1/2 cup water

1/3 cup canola oil

1 – 1 1/2 tablespoons red food coloring

Confectioners’ sugar, for dusting

 

For the Frosting:

3 8 oz. packages cream cheese, at room temperature

1 1/2 cups confectioners’ sugar

3 cups heavy whipping cream, cold

Blue sanding sugar, for decorating

 

Directions:

Preheat the oven to 350 F. Spray a 13 x 18 inch baking sheet with baking spray, line with parchment paper and then spray the parchment paper with baking spray.

In a medium bowl, whisk together the flour, cocoa powder and baking powder and set aside.

In a stand mixer with the whisk attachment, beat the egg whites until foamy. Beat in the cream of tartar and salt. Reduce the mixer speed to low and slowly beat in 1/2 cup of sugar. Increase the speed to high and continues whisking until stiff shiny peak form, about 2 to 3 minutes. Transfer the meringue to a bowl and set aside.

Using the beater attachment on your stand mixer, beat the egg yolks, vanilla extract and remaining 1/2 cup of sugar in the same bowl you used for the meringue (no need to clean) on high speed until double in volume. Beat in the water and canola oil.

Sift the flour mixture into the egg yolk mixture and then stir together until just combined.

Add in the food coloring and beat on high speed until incorporated, about 1 minute.

Stir a dollop of the meringue mixture into the batter and fold in using a rubber spatula. Add the remaining meringue and continue folding together the two until no white streaks remain.

Transfer the batter to the prepared pan and using an offset spatula spread the batter evenly in the pan. Tap the pan on the counter a few times to release any air bubbles.

Bake in the preheated oven for 15 to 20 minutes, until a cake tester inserted in the middle comes out clean.

Once out of the oven, loosed the edges of the cake with a knife and dust the top of the cake with confectioners’ sugar. Place a cotton kitchen towel over the cake and then place another baking sheet on top of the towel.

Flip the cake onto the towel and remove the pan and parchment paper. Starting on the short end roll the cake and the towel together into a log. Place on a wire rack to cool completely.

While the cake cools make the frosting. In a bowl beat the cream cheese and confectioners’ sugar on medium-high speed until smooth. With the mixer on low add in the vanilla extract and whipping cream. Once incorporated, slowly increase the speed to high and continue beating until smooth.

Once the cake is cool, unroll the cake on a large baking sheet. Divide the cake into three long strips, about 4 inches each. Spread an even layer of frosting on each of the strips, use about 1/3 of the frosting. Be sure to frost under the curled ends as well.

Roll one of the strips into a tight spiral. Move the spiral over to the next strip. Make sure to line up the ends, and then roll the cake into a fatter spiral. Move this piece over to the last strip, once again lining up the ends, and roll the cake into a large spiral.

Turn the cake flat side down onto a cake cardboard or a cake platter. Spread a thin layer of frosting over the cake. You will need to use more frosting to cover up the seams. Refrigerate for 30 minutes.

Finish frosting the cake with the remaining frosting.

Place different sized star shaped cookie cutters on top of the cake and sprinkle blue sanding sugar inside the cookie cutter. Use a small brush (or straw as I did) to spread the sugar into the cookie cutter. Carefully remove the cookie cutters and refrigerate the cake until ready to serve.

Recipe from Food Network

Margarita Cheesecake

Instead of drinking a margarita this past Sunday for Cinco de Mayo I opted to bake one instead in the form of a cheesecake. While this was a great dessert to celebrate Cinco de Mayo, the light lime flavor also makes it perfect for the upcoming warmer months of the summer.

I began by making the crust. I crushed Nilla Wafers into crumbs and then combined it with melted butter and then pressed it into the bottom and up the sides of a 9-inch springform pan. I then placed it in the refrigerator until the cheesecake mixture was ready. While I used Nilla Wafers for my crust, you could opt to get the salty rim of a traditional margarita in the form of a crust made with crushed pretzels instead.

Using a hand mixer I bet three room temperature 8oz. blocks of cream cheese until it was light and fluffy. I then added in sour cream, sugar, Grand Marnier, tequila, freshly squeezed lime juice and lime zest. I continued beating everything on medium speed until it was well combined. I then added in four eggs one at a time. On the off chance you taste the filling and think that it’s too much alcohol don’t worry, the alcohol flavor will burn off while the cheesecake is baking. On the converse side, if you feel like it’s not enough now would be the time to add in more.

I poured the filling into the prepared pan and then placed it on a baking sheet and baked it in a 350 F preheated oven for about 50 minutes, or until the center was just set.

A few minutes before removing the cheesecake from the oven I combined sugar, lime juice and sour cream in a small bowl. After removing the cheesecake from the oven I spread this sour cream mixture over the cheesecake and then placed it back in the oven for an additional five minutes.  This gives the cheesecake a nice topping and one other thing I like about it, it hides any cracks.

I then placed the cheesecake on a wire rack to cool and then placed it in the refrigerator for a few hours for it to chill.

Before serving, I removed the ring from the pan and garnished the cheesecake with thin slices of lime.

Margarita Cheesecake

Ingredients:

1 1/4 cups vanilla wafer cookie crumbs*

1/4 cup unsalted butter, melted

3 8oz. packages cream cheese, at room temperature

2 cups sour cream, divided

1 1/4 cups sugar

3 tablespoons Grand Marnier**

3 tablespoons gold tequila**

4 tablespoons lime juice, freshly squeezed

2 teaspoons lime zest

4 large eggs

Thin lime slices, for garnish

 

*I used Nilla Wafers

**I used the 5cl/50ml sized bottles. Each had exactly 3 tablespoons. For the tequila, I used Jose Cuervo Gold.

 

Directions:

Preheat the oven to 350 F. Mix the cookie crumbs and butter in a medium bowl until well blended. Press the crumbs onto the bottom and 1-inch up the side of a 9-inch springform pan.  Refrigerate.

In a large bowl beat the cream cheese with a hand mixer on medium speed until light and fluffy. Add in 1 cup of sour cream, 1 cup of sugar, Grand Marnier, tequila, 3 tablespoons of the lime juice and the lime zest and beat until well combined. Add in the eggs one at a time, beating until just blended after each addition.

Remove the pan from the refrigerator and pour the filling into the crust. Place on a baking sheet and bake until the center is just set, about 50 minutes. In a small bowl combine the remaining sour cream, sugar and lime juice and stir well to combine. Pour this over of the cheesecake and smooth with an offset spatula. Return the cheesecake to oven for an additional 5 minutes.

Transfer the cheesecake to a wire rack to cool completely and then chill in the refrigerator at least 4 hours prior to serving.

Before serving, remove the ring from the pan and garnish the cheesecake with the lime slices.

Recipe from Food Network

Bunny Ear Cupcakes

Earlier this week I showed you how quick and easy it is to create Sprouting Carrot Cupcakes and today I am showing you a fun companion cupcake to go with them, Bunny Ear Cupcakes.

For these cupcakes I decided to make coconut cupcakes, since it is a popular flavor for Easter, topped with cream cheese frosting (my favorite frosting flavor). I then sprinkled the top of the frosting with sweetened shredded coconut.  If you are not a fan of coconut, or, just want to make something a bit quicker and simpler you could opt to make a white or yellow box cake mix into cupcakes and then top it with store bought vanilla frosting and instead of topping the cupcakes with coconut opt for white sprinkles.

Using kitchen shears I cut large marshmallows in half on the diagonal. I then dipped the cut side in a small bowl I filled with pink sanding sugar. And voila, bunny ears.

Next, I placed the marshmallow bunny ears on to the cupcakes.

And there you have it, Bunny Ear Cupcakes. While I decided to stop with the ears, sometimes less is more, you could decorate these cupcakes further by using chocolate chips for the eyes and rolling a small ball of marshmallow in the pink sanding sugar for a nose.

Coconut Cupcakes

  • Servings: 12 Cupcakes
  • Print

Ingredients:

1 1/2 sticks unsalted butter, at room temperature

1 cup sugar

3 large eggs, at room temperature

3/4 teaspoon vanilla extract

3/4 teaspoon almond extract*

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup buttermilk**

7 ounces sweetened shredded coconut***, plus more for topping cupcakes

*If you want a stronger coconut flavor, substitute the almond extract with coconut extrac

**I’ve gotten into the habit of making my own buttermilk. To do so, add 4 1/2 teaspoons of vinegar to a measuring cup, then fill it with enough milk (I’ve used 2% and whole milk) to reach 1 cup. Stir it a few times then let it sit for 10-15 minutes. The buttermilk is ready when it begins to curdle. For this recipe since I only needed 1/2 cup of buttermilk, I used 2 1/4 teaspoons of vinegar and added enough milk to my measuring cup to reach 1/2 cup.

***I used about a 1 1/2 cups of coconut

Directions:

Preheat the oven to 325 F. Line a 12-cup cupcake tin with cupcake liners and set aside.

Using a stand mixer or a handheld mixer beat the butter and sugar together on high spend until light and fluffy. Reduce the speed to low and add the eggs, 1 at a time. Scraping the bowl as needed between each addition. Add in the vanilla and almond extracts and continue mixing until everything is well incorporated.

In a separate medium bowl sift together the flour, baking powder, baking soda and salt.

Add the dry ingredients to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until well combined and then fold in the shredded coconut.

Divide the batter among the prepared cupcake tin, filling the batter to the top.

Bake in the preheated oven for 25 – 30 minutes, or until a cake tester inserted in the middle comes out clean. Let the cupcakes cool in the pan for 15 minutes, and then transfer them to a wire rack to cool completely. Once completely cooled top with frosting.

Recipe modified from Food Network

 

 

Cream Cheese Frosting

Ingredients:

1 8oz. packages of cream cheese, at room temperature

1 stick unsalted butter, at room temperature

2 cups confectioners’ sugar, sifted

1 teaspoon vanilla extract

 

Directions:

In a stand mixer or using a handheld mixer, beat the cream cheese and butter at medium speed until creamy. Gradually add in the sugar until well combined. Add in the vanilla extract and continue beating until the mixture is smooth and creamy.

 

 

Slow Cooker Sunday: Pumpkin Cheesecake

I am sneaking in one more pumpkin recipe this season before the Holidays take over… A Slow Cooker Pumpkin Cheesecake. This is actually the third cheesecake I’ve made in my slow cooker. Earlier this year I shared with you a Chocolate Chip Cheesecake and a Sour Cream Cheesecake. Out of the three, this one is my favorite. What can I say… I am a fan of Pumpkin. I actually adapted this recipe for a slow cooker as the original one called for it to be made in a pressure cooker. While I do own one, only because it was my parents, I am a bit fearful of using it. I remember my mom always using it to make beans. She preferred using dry beans over can ones to make habichuelas guisada (stewed beans) so she would use the pressure cooker to soften them up before making them in the stew… YUM! Maybe one day I will work up the courage to using it, but, for now, it is perfectly situated on the back of a shelf in my cabinet.

I began by making the crust. In my food processor I pulsed graham crackers into crumbs. I transferred the crumbs to a medium bowl and added in melted butter, cinnamon and sugar and mixed it together until it was well combined. I then pressed the crumbs into the bottom and slightly up the sides of a 6-inch springform pan that I sprayed with cooking spray.

Next, I made the filling. I beat cream cheese and butter together until smooth and then added in pumpkin, pumpkin pie spice, flour, and whipping cream and continued beating until it was well blended. Finally, I added in the eggs and vanilla extract and beat it until just combined. I then poured this into the prepared crust.

I placed a rack in the insert of my slow cooker and then filled it with a 1/2-inch of water (about 2 cups for my 6qt. slow cooker) and then placed the pan on top of the rack. I covered it and cooked it on high for 2 hours. The center should still be a bit wobbly and the rest of the cheesecake set. You don’t want to overbake it. After the 2 hours, I turned off my slow cooker and left it covered so the cheesecake could cool. After the hour, I removed the pan and transferred it to a wire rack so it could cool completely.

After refrigerating it overnight, the following day I enjoyed a slice!

Slow Cooker Pumpkin Cheesecake

Ingredients:

Crust:

3/4 cup graham cracker crumbs (from 7 graham crackers)

4 tablespoons unsalted butter, melted

1/4 teaspoon cinnamon

1 tablespoon sugar

Filling:

2 8oz. packages cream cheese, at room temperature

1 cup sugar

3/4 cup canned pumpkin

1 tablespoon pumpkin pie spice

2 tablespoons all-purpose flour

2 tablespoons heavy whipping cream

2 eggs, lightly beaten

1 teaspoon vanilla extract

Directions:

Spray a 6-inch springform pan with cooking spray. Place a rack inside the insert of your slow cooker and fill with a 1/2 inch of water (about 2 cups for a 6qt. slow cooker).

In a medium bowl mix the graham crack crumbs, melted butter, cinnamon and sugar. Press the crumbs in the bottom and slightly up the sides of the springform pan.

Using an electric mixer, beat the cream cheese and butter until smooth. Add in the pumpkin, pumpkin pie spice, flour and whipping cream and continue beating until well blended. Add the eggs and vanilla and beat until just combined. Pour into the prepared crust.

Place the pan onto the rack inside of the slow cooker, cover and cook on high for 2 hours. Turn the slow cooker off and keeping the lid on, let the cheesecake cool in the slow cooker for an hour. After the hour, remove the cheesecake and transfer to a wire rack to cool completely. Refrigerate for at least four before serving.

Recipe adapted from Dear Crissy

Cheesecake Stuffed Pumpkin Bread

Another week, another pumpkin recipe. I originally saw this recipe on an Instagram video, but, it was with banana bread and I immediately thought to myself that it would taste even better with pumpkin bread. A quick search on Food Network’s website and I was able to find the pumpkin version.

To create the cheesecake swirl in the bread, I reserved 1 cup of the pumpkin batter and spread the remaining batter in the bottom of a loaf pan. I then spooned the cheesecake mixture over the batter and finally poured the reserved pumpkin batter down the center of the pan.

With the tip of paring knife I then swirled the two batters together.

After baking and cooling it was time to slice and enjoy.

And it’s no surprise that since pumpkin flavored desserts and cheesecake are two of my favorite treats this was a winner in my book!

 

Cheesecake-Stuffed Pumpkin Bread

Ingredients:

Cheesecake Swirl:

1 8oz. package cream cheese, at room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg

 

Pumpkin Bread:

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 granulated sugar

1 cup pumpkin puree

1 /3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg

 

Directions:

Preheat the oven to 325 F and spray a 9×5 loaf pan with baking spray.

For the cheesecake swirl: Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl until well combined. Set aside.

For the pumpkin bread: Whisk the flour, baking soda and salt together in a medium bowl. In another bowl whisk together the granulated sugar and pumpkin puree, then whisk in the oil, pumpkin pie spice, vanilla and egg. Then whisk in the flour mixture until just combined.

Reserve 1 cup of the pumpkin batter and spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and then pour the reserved pumpkin batter in a line down the center of the pan. With the tip of a paring knife, swirl the batter together 5 to 6 times.

Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 30 minutes then carefully invert the bread on a platter and then flip upright. Let cool completely before slicing.

Recipe from Food Network

Banana Ricotta Cheesecake

If necessity is the mother of invention is it safe to say then that random leftover ingredients are the building blocks to great recipes? Just a thought! And when I say leftover, I mean leftover, half finished, not wanting it to go bad, and somewhere in the middle of all that ingredients. That’s pretty much how this Banana Ricotta Cheesecake came about. I had a container of ricotta cheese in the fridge that was quickly approaching its expiration date and two bananas on the table that were quite ripe and I just didn’t feel like making pasta or a banana bread. After some Google searches I couldn’t find anything that I really wanted to make or I found recipes that required ingredients I just didn’t have on hand and didn’t want to buy. So, I figured since I bake enough it was about time that I tried going without a recipe, okay, not completely without one. I did some major tweaking to a Ricotta Cheesecake I had made before. But, I think this is still somewhat original.

Unfortunately, my cheesecake did crack in the middle. It wasn’t so bad when I first took it out of the oven, but, as it cooled it got bigger. Oh well!

But, after slicing it and plating it with chocolate sauce and whipped cream that unfortunate crack was nothing to be bothered by as I am happy to say I was quite pleased with how the cheesecake came out. The banana flavor was subtle but still detectable, not as strong as banana bread but not as faint as a hint. And no, in case you are wondering there were no traces of banana in the cheesecake itself since I was sure to blend the mashed banana, sugar and cream cheese until they were smooth.

Banana Ricotta Cheesecake

Ingredients:

18 graham crackers

1 stick unsalted butter, melted

2 ripe bananas, mashed

8 oz. cream cheese, at room temperature

1/4 cup granulated sugar

2 cups whole milk ricotta

1 tbsp. pure vanilla extract

4 large eggs

Directions:

Preheat the oven to 350 F.

Process the graham crackers in a food processor until they become fine crumbs. Add the butter and process until blended. Pat the crumbs into the bottom and halfway up the sides of a 9-inch springform pan. Place on a baking sheet and bake for 10 minutes. All to cool completely.

In a large bowl, beat the mashed bananas, cream cheese and sugar with an electric mixer until smooth. Add the ricotta and vanilla extract and continue beat until smooth. Add the eggs 1 at a time, beating well after each one.

Pour the mixture into the cooled crust and bake for 50 – 60 minutes. Until a cake tester inserted in the middle come out clean. Cool on a wire rack for 45 minutes, then refrigerate and chill for at least 2 hours. Serve at room temperature.

Horchata Treats for Cinco De Mayo!

Happy Cinco de Mayo! This year I decided to make Horchata in honor of the day and then use some of that fresh Horchata to make Horchata Cupcakes topped with Cream Cheese Frosting and sprinkled with cinnamon.

After a few Google searches I decided to make my Horchata as close to “authentic” as possible. I found a recipe that used evaporated milk, one that used rice milk and another that suggested purchasing powdered Horchata mix and mixing it with milk. For authenticity I opted to go the traditional route of blending water with rice until the rice was broken down and then letting the mixture sit in the refrigerator overnight. The next day I strained the water to get all of the rice bits out and blended it with whole milk, vanilla extract, almond extract (okay, this was a bit of a shortcut since some Horchata recipes call for ground almonds), cinnamon and sugar. Yum!

And then the next day I used the fresh Horchata to make cupcakes that were super moist and had a hint of the Horchata in them. Delish!

Feliz Cinco De Mayo…  May your guacamole be spicy, your margaritas strong and your food delicioso!

 

Horchata

Ingredients:

1 cup uncooked long grain white rice

1 quart warm water

1/2 cup whole milk

2 teaspoons pure vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon ground cinnamon

1/4 cup sugar

Cinnamon sticks for serving, optional

Directions:

In a blender combine the rice and water. Blend for about 1 to 2 minutes, until the rice has broken down but does not form a powder. Refrigerate the rice water mixture for at least 6 hours or overnight.

Strain the rice mixture into a container through a fine mesh sieve or several layers of cheesecloth to remove the rice solids.

Transfer the rice water to a blender and add in the milk, vanilla and almond extracts, cinnamon and sugar. Blend for a minute until all of the ingredients are well combines and smooth.

Refrigerate if not serving immediately. When serving, pour over ice with cinnamon sticks as stirrers.

Recipe from The Food Network

 

Horchata Cupcakes

Ingredients:

4 tablespoons (1/2 stick) unsalted butter, at room temperature

3/4 cups sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup Horchata

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

2 large egg whites

Directions:

Preheat the oven to 350 F. Line a standard muffin pan with paper liners.

Cream the butter on high speed and then add in the sugar, continue beating until light and fluffy, about 2 to 3 minutes

Sift the flour, baking powder and salt together, set aside.

Mix the Horchata, vanilla and cinnamon together, set aside.

Add the flour mixture and the Horchata mixture to the butter mixture in 3 parts, alternating between the flour and Horchata mixture. Beginning and ending with the flour. Set aside.

In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites in to the cupcake batter until incorporated.

Scoop the batter into the prepared muffin pan and bake for about 20 minutes or until a cake tester comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Recipe adapted from The Foodies Kitchen

 

Cream Cheese Frosting

Ingredients:

1 8oz. package cream cheese, at room temperature

1/4 cup (4 tablespoons) unsalted butter, at room temperature

1 cup sifted Confectioners’ sugar

1/2 teaspoon vanilla extract

Directions:

Beat the cream cheese and butter together until creamy.

Add in the vanilla extract and continue beating, then gradually add in the confectioners’ sugar.

If not using immediately, store in the refrigerator.