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Arroz con Leche Cupcakes

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Serves | Prep Time | Cook Time


1 cup of cooked brown rice (no salt, no oil!) (could use white rice also)
1 cup of low-fat milk
1 cup of sweetened condensed milk
1/3 cup of Canola oil
2 cups of flour
1/2 cup of sugar
2 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1 teaspoon of orange peel powder (if using fresh orange peel, add it to the rice mixture)
2 eggs, lightly beaten
3 tablespoons of port wine

Preheat oven to 350F. In a blender combine brown rice, low-fat milk, sweetened condensed milk and oil. Puree until smooth. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, cloves and orange peel powder. Make a well in the center of the dry ingredients and add rice mixture, eggs and port wine. Stir just until combined. Fill cupcake holders with about 1/4 cup of batter. Bake at 350F for 22-25 minutes. Remove from oven and cool in pan for 3 minutes before transferring to a wire rack to cool completely. Makes 12-15.

Orange Icing

6 tablespoons of sweetened condensed milk

1 1/2 cups of powdered sugar, sifted

1 1/2 teaspoons of orange juice

ground cinnamon to decorate

Combine sweetened condensed milk, powdered sugar and orange juice; stirring until smooth. Spread over cupcakes and sprinkle with cinnamon. Enjoy!

Pairs Well With


This recipe was created by Gretchen Noelle at

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