Mexican Home Cooking by Tyler Adele

Author:Tyler, Adele
Language: eng
Format: epub, pdf
Published: 2020-11-21T16:00:00+00:00

4 egg whites

360 grams of flour

225 grams of sour cream

1/2 tsp. of baking soda

2 tsp. of baking powder

1 tsp. of salt

1 1/4 cup of horchata

1 tsp. of ground cinnamon

For Buttercream:

115 grams of cream cheese

1 stick of butter

500 grams of powdered sugar

1 tsp. of ground cinnamon

1 tsp. of vanilla extract

2 tbsp. of horchata

Instructions

Preheat the oven to 350 degrees F.

Mix flour, baking powder, cinnamon, salt, and baking soda.

In a hand mixer, whisk the butter until it is creamy.

Mix sugar.

Put egg whites in it, and whip until the mixture is fluffy.

Put sour cream and vanilla in it.

Lower the heat, then mix dry ingredients.

Put horchata in it.

Fill the cupcake liners, and bake for around 15-18 minutes.

Let it cool before icing.

To prepare buttercream, whisk cream cheese, and butter.

Add powdered sugar.

Mix vanilla, cinnamon, and horchata in it. Mix until creamy and smooth.

Pour on the cupcakes and serve.

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