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Vegan Horchata Cupcakes

At a recent PETA potluck, the spread served up by my coworkers was impressive. I made mashed potatoes, Christine made Creamy “Chicken” Casserole, Emily and Patricia cheated by ordering Chinese take-out, and few people brought fruit platters and chips and dip, but the recipes that really outshined all the others were the desserts.

The problem, however, with attending a potluck is that when you ask your coworkers, “Can you give me the recipe?” the answer is often, “It’s on page 180 of this book” or “I sort of combined this recipe I read about with another one my grandmother taught me when I was 10″ or “Recipe? Ha!”

Getting a recipe out of people can be like pulling teeth, but through a bit of back and forth, I was finally able to compile a recipe for the delicious Horchata Cupcakes that Shawna made for the potluck and that are currently making mouths water on PETA’s Facebook page. It’s a combination of the vanilla cupcakes from Vegan Cupcakes Take Over the World and the nonvegan horchata cupcakes from Cupcake Bakeshop.

Here’s a look at a few delicious vegan desserts served at the potluck, and the recipe for the cupcakes is below. Enjoy!

Horchata Cupcakes
Horchata_Cupcakes

 

Scones from Vegan Brunch
Scones

 

Brownies made from a mix
Brownies

 

Horchata Cupcakes

For the Cupcakes:

1 cup vegan horchata
1 tsp. apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. almond extract or vanilla extract
1 1/4 cups flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

•Preheat the oven to 350°F and line the muffin pan with paper liners.

•Whisk the horchata and the vinegar together and let sit a few minutes until curdled.

•Beat together the horchata mixture, oil, sugar, vanilla, cinnamon and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.

•Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes, until done. Transfer to a cooling rack and cool completely before frosting.

For the Frosting:

2 sticks vegan margarine, softened
7-8 cups confectioner’s sugar
1/2 cup vegan horchata
1/2 tsp. vanilla
1/2 tsp. cinnamon

 

•Whip the margarine in a mixer on high speed.

•Sift the confectioner’s sugar and set aside.

•Add the horchata, vanilla, cinnamon, and 4 cups of confectioner’s sugar to the margarine and beat until combined.

•Add the remaining sugar 1 cup at a time until the desired consistency and sweetness are reached.

To Assemble:

•Frost each cooled cupcake using a knife or piping bag.

•Sprinkle with cinnamon, if desired.

Makes 12 cupcakes

 

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  • Lindsay says:

    These horchata cupcakes are so delicious. I’ve made them twice in the past week for two different events and everyone has loved them. And of course I’ve eaten a ton myself! I blogged about them here: http://lifeafterdairy.blogspot.com/2013/06/exercising-and-showing-off-my-vegan.html

  • Ashley-P says:

    Hi Robin – there are plenty of sprinkles that are not made using confectioner’s glaze. Thanks for checking, though!

  • robin la primera says:

    The brownies have sprinkles that have confectioner’s glaze… it is made with beetle parts

  • Jonathan says:

    I made these yesterday. Great recipe. I loved them and so did everyone who had one…or two.

  • Peter says:

    Horchata refers to the beverage made of tigernuts. It is a white liquid consumed usually cold. It is delicious.

  • Franchesca says:

    I made these cupcakes last weekend the cupcakes themselves are amazing as well as the frosting the only thing that I think might need to be changed is that the frosting. Instead of 2 sticks earth balance, it should be 1 stick shortening. The frosting was great, but didn’t hold together very well thanks for the post always looking for great veg cupcake recipes!

  • Anonymous says:

    Horchata or orxata is the name for several kinds of traditional beverages, made of ground almonds, sesame seeds, rice, barley or tigernuts (chufas).

    In the US, rice-based or morro horchata is served in many Mexican restaurants, and the horchata de chufas (tigernut) is virtually unknown. Rice-based horchata is also sometimes available in US grocery and convenience stores, especially in Hispanic neighborhoods.

  • Felicity Brach says:

    What is Horchata?

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