horchata icing

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.

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vanilla bean simple syrup

This simple syrup is a perfect addition to any kitchen…

Ingredients:

2-3 vanilla beans
1 C turbinado sugar
1 C water

Directions: Scrape vanilla beans from pods and add all ingredients to a pot, heat over medium heat.  Simmer mixture until all of the sugar dissolves and the liquid becomes a little bit thicker.  Remove from heat and let sit until cool.  Strain mixture (if you prefer not to have the vanilla beans floating in your syrup, I kind of like them) and store in an airtight container in the refrigerator.


Om,
Renata

coffee simple syrup

Ingredients:

1 C sugar
1 C coffee

Directions: Add ingredients to a pot and heat over medium heat. Simmer mixture until all of the sugar dissolves and the liquid becomes a little bit thicker like a syrup. The quantity should be about half of what you started with. Remove from heat and let sit until cool. Store in an airtight container in the refrigerator.

Om,
Renata