Strawberry Mochi Cupcakes Recipes

STRAWBERRY MOCHI CUPCAKES

Steps:

• Preheat oven to 375°F. Whisk all the dry ingredients in a medium bowl and set aside.
• In a large bowl, combine the eggs, milk, and oil. Add dry ingredients and stir until incorporated. Add in strawberries and mix lightly. Spoon batter in a muffin pan lined with baking cups and bake for about 25 minutes. (The original recipe called for 30-40 minutes, but I found that made by mochi cakes too brown and overbaked).

STRAWBERRY MOCHI CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees. Prep cupcake tin with foil liners.
• 2. In a large mixing bowl, cream together butter and light brown sugar. Add eggs one at a time and beat after adding each egg, beat until light and fluffy. Set aside.
• 3. In a medium bowl, sift together, mochiko, flour, baking powder, baking soda and kosher salt.
• 4. Combine the flour mixture in 3 increments to the butter/sugar mixture, mix well, do not over mix.
• 5. Fold in sour cream, then add the vanilla extract.
• 6. Be sure that the strawberries are thawed out to room temperature. You do not have to do anything to it because it is already sweetened with sugar. Mix the strawberries into the batter.
• 7. Pour the strawberry batter into the cupcake tin to 3/4 full.
• 8. Bake for 18 to 20 minutes. Do a toothpick test, if it comes out clean, it's done.
• 9. Remove the cupcakes to a wire rack to cool completely before frosting.
• 10. Frost or pipe with your favorite topping.

BUTTER MOCHI CUPCAKES

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.