Aloha Cupcakes Recipes

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BUTTER MOCHI CUPCAKES



Butter Mochi Cupcakes image

For those who like the edges of butter mochi, this recipe is for you.

Provided by Rachelle Zhang

Categories     Desserts     Cakes

Time 1h5m

Yield 12

Number Of Ingredients 8

½ (16 ounce) box mochiko (sweet rice flour)
1 cup powdered sugar
¾ teaspoon baking powder
½ stick unsalted butter, melted
½ (14 ounce) can coconut milk
½ (12 fluid ounce) can evaporated milk
2 large eggs
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
  • Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
  • Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
  • Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 27.8 g, Cholesterol 45.7 mg, Fat 9.5 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 61.6 mg, Sugar 12.1 g

BLUE HAWAII CUPCAKES



Blue Hawaii Cupcakes image

Got this recipe from a website while looking for a fun cupcake idea.

Provided by Jamie Ball

Categories     Cakes

Time 35m

Number Of Ingredients 13

1 box white cake mix
3 egg whites
1/3 c vegetable oil
8 oz crushed pineapple with juice
1/2 c blue curacao liquer
1/2 c cream of coconut
blue food coloring
FROSTING
3 c powdered sugar
3/4 stick butter
1/2 tsp vanilla
3 Tbsp cream of coconut
blue paste food coloring

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Combine Blue Curacao, cream of coconut, egg whites, and oil.
  • 3. Add cake mix and beat until well blended. Stir in pineapple and food coloring.
  • 4. Pour batter into lined cupcake tins, filling cups 2/3 full. Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
  • 5. Allow cupcakes to cool.
  • 6. While cupcakes are cooling, beat together all frosting ingredients except food coloring in a medium bowl until frosting is fluffy. Add paste coloring and mix until desired color is reached.
  • 7. Pipe frosting onto cooled cupcakes.

HAWAIIAN DOBASH CUPCAKES



HAWAIIAN DOBASH CUPCAKES image

Oh so yummy . . . and loved by all! These cupcakes are sure to be a regular request on our Holiday Menu.

Provided by Jo Anne Sugimoto

Categories     Cakes

Number Of Ingredients 15

3 eggs, separated
1 1/2 c granulated sugar
1 1/2 c cake flour
3/4 tsp baking soda
1/2 tsp salt
1/3 c cocoa powder - valrhona brand suggested
1/3 c vegetable oil
FROSTING:
1 1/2 c water
1 c granulated sugar
pinch of salt
1/4 c butter
1/2 c cocoa powder - valrhona brand suggested
1/2 c cornstarch
1/2 c water

Steps:

  • 1. Pre-heat oven to 350 degrees and prep cupcake pan with paper liners - 24.
  • 2. With mixer, beat egg whites till frothy. Gradually add in just 1/2 cup of the sugar, beat until whites have stiff peaks.
  • 3. In a large bowl, whisk together flour, 1 cup of sugar, baking soda, salt, and cocoa powder. Make a well in the center and pour in oil and some milk, mix well, add remaining milk and yolks and mix till smooth.
  • 4. Fold in egg whites into chocolate batter. Pour into cupcake pan.
  • 5. Bake for 15 minutes, depending on your oven. You can do the toothpick test. If the toothpick comes out clean it is done.
  • 6. Cool and let rest on a wire rack.
  • 7. FROSTING: In a sauce pan, combine water, sugar, salt and butter. Bring to a boil. In a small bowl, mix together 1/2 cup water and cornstarch to form a smooth liquid. Once sauce pan mixture starts to boil, add cocoa carefully, then slowly pour in cornstarch mixture. This process should happen quickly and the frosting will seize up. Let frosting cool. Make a little hole in the cupcake and fill and frost cupcakes.

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