Secret Recipe: Mission Minis' Cinnamon Horchata Cupcakes


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Owner Brandon Arnovick is serious about two things: Music and tiny cupcakes. The mohawked music producer by night decided to get into the baking business to occupy his days, which turned into adorably sized, $1 cupcakes at Mission Minis, featuring flavors influenced by the neighborhood. The Cinnamon Horchata was originally inspired by the creamy drink from El Metate, which wonderfully offered him the stuff in exchange for cupcakes. Lately, Arnovick is combining his two passions on the Food Network’s Cupcake Wars for a competition in Las Vegas during the I Heart Radio festival; the episode, featuring the “bad boys of Cupcake Wars” airs on March 31. We’ve got a good feeling Arnovick kicks you-know-what.

Cinnamon Horchata Cupcakes with Cream Cheese Frosting

Makes 48 mini cupcakes

Cinnamon Horchata Cupcakes

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/2 level tablespoons cinnamon

1 1/3 cups Safflower oil

1 cup fresh Horchata (can be purchased at El Metate in the Mission)

2 large eggs, room temperature

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

1. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cinnamon.

2. In a large bowl, gently beat together the oil, Horchata, eggs, vinegar, and vanilla with a handheld electric mixer.

3. Add the sifted dry ingredients to the wet ingredients. Mix until smooth and thoroughly combined.

4. Divide the batter evenly among the cupcake tins, about 2/3 filled.

5. Bake at 325 degrees for 16 minutes, turning the pans once halfway through.

6. Test cupcakes with a toothpick for doneness.

7. Remove from oven. Cool completely before frosting.


Cream Cheese Frosting

2 sticks butter, room temperature

2 cups (16 ounces) cream cheese, room temperature

1 1/2 teaspoons vanilla extract

3 cups powdered sugar

1. Cream the butter and cream cheese with an electric mixer on medium speed.

2. Add vanilla extract, and mix in thoroughly.

3. Sift the powdered sugar into butter, cream cheese, vanilla mixture gradually on low-medium speed.

4. After all the powdered sugar is mixed in, turn mixer on medium high speed and beat for a few minutes until light and fluffy.

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