My friend Mandy requested my cupcakes for her baby shower today….One of her favorites are my horchata cupcakes. I basically just modified my go-to vanilla cupcake recipe a while back, after trying an horchata cupcake at swim cafe. These definitely are a crowd pleaser; vegans and non vegans seem to love them! They were definitely a hit at today’s baby shower….
Heres the recipe: (makes 12)
1 cup vegan horchata milk
1 tspn apple cider vinegar
1/3 cup oil
3/4 cup sugar
2 tspn vanilla
1 1/4 cup flour
1/2 tspn baking soda
3/4 tspn baking powder
1 tspn cinnamon
1/4 tspn salt
Preheat oven to 350 degrees and prepare your cupcake liners. Whisk the horchata with the vinegar and set aside for a few minutes.
Beat together the horchata, oil, sugar, vanilla in a large bowl. Sift in the flour, cornstarch, baking soda, baking powder, salt and cinnamon.
Don’t overmix, but mix to make sure there are no lumps. Pour into liners and bake 20-22 minutes.
1/4 cup cup earth balance
1/4 cup vegan cream cheese
2 cups powdered sugar
1 tspn cinnamon (add more or less depending on how you want it!)
With a mixer, beat together the earth balance and cream cheese. Add the vanilla and powdered sugar and cinnamon and beat on high until light and fluffy.
And now here are some scenes from today’s baby shower. We kept the theme (moustaches!) a surprise, and she loved it.
I set up a mock/DIY style photobooth. Basically I put the camera on a tripod and brought the remote so mandy can take photos with all her friends. We used glitter moustaches as a prop. Kind of silly, but we had fun with it…