Horchata, as it turns out, is originally from Valencia. While the traditional version uses tigernuts, I used my creative license and used brown rice. Remembering the cupcakes from the first Foodbuzz Festival, I based my creation off of those!
slightly adapted from Mission Mini's
1 1/4c white whole wheat flour
1/2c evaporated cane juice (or granulated sugar)
1/2t baking soda
1 1/2t cinnamon
2/3c neutral-flavored oil
1/2c fresh horchata
1 lg egg, RT
1/2t white vinegar
1t vanilla extract.
Preheat oven to 325deg.
Sift together dry ingredients (flour through cinnamon) into a medium bowl.
In a large bowl, whisk together the remaining (wet) ingredients. Add the dry ingredients and mix until smooth and thoroughly combined. Divide batter evenly among lined cupcake tins so they are 2/3 full (I did this with a cookie scoop).
Bake in oven for 15-20min, turning the pan halfway through. Test with a toothpick to check for doneness, it should come clean with a few crumbs attached. Remove from the oven and let cool completely.
Once my cupcakes had cooled, I filled them with cajeta (bought in Mexico) and topped them with almond cream cheese frosting (from Sky High, which you can find here). A sprinkle of cinnamon would've been a nice touch, but I forgot!
What's your favorite Spanish dessert?