Butter Mochi Cupcakes recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 61.6 mg
sugar: 12.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.

  2. 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.

  3. Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.

  4. Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.

Recipe Yield

12 cupcakes

Recipe Note

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

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