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For Muffins:
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Pre-heat oven to 350 degrees.
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Cream butter and sugar in mixer until light and fluffy, about 5 minutes.
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Sift together flour, baking powder, salt, and cinnamon; set aside.
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Combine the coconut horchata and vanilla together
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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.
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In a clean mixer bowl, beat egg whites until soft peaks form
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Fold egg whites into cake batter until incorporated
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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.
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For Frosting:
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Cream butter in the mixer on high speed until light and fluffy.
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On low speed add horchata, vanilla, and half of confectioner’s sugar and beat until well combined.
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Add remaining sugar 1 cup at a time until desired consistency- sweetness is reached