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Coconut Horchata Muffins

Author Vianney Rodriguez

Ingredients

  • For Muffins:
  • 1 stick butter
  • 1-1/2 cups sugar
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup coconut horchata
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 4 large egg whites
  • For Frosting:
  • Coconut Horchata Frosting
  • 2 sticks butter softened
  • 1/2 cup coconut horchata
  • 1/2 teaspoon vanilla
  • 7-8 cups confectioner’s sugar

Instructions

  1. For Muffins:
  2. Pre-heat oven to 350 degrees.
  3. Cream butter and sugar in mixer until light and fluffy, about 5 minutes.
  4. Sift together flour, baking powder, salt, and cinnamon; set aside.
  5. Combine the coconut horchata and vanilla together
  6. To the mixer on low speed add flour mixture and horchata mixture to the creamed butter and sugar butter in 3 parts alternating between flour and horchata and beating well after each addition; set aside.
  7. In a clean mixer bowl, beat egg whites until soft peaks form
  8. Fold egg whites into cake batter until incorporated
  9. Scoop batter into the prepared cupcake pans and bake for 15 minutes or until a cake tester comes out clean. Cool completely and frost, top with toasted coconut.
  10. For Frosting:
  11. Cream butter in the mixer on high speed until light and fluffy.
  12. On low speed add horchata, vanilla, and half of confectioner’s sugar and beat until well combined.
  13. Add remaining sugar 1 cup at a time until desired consistency- sweetness is reached

Recipe Notes

recipe adapted from Cupcake Bakeshop