For those who like the edges of butter mochi, this cupcake recipe is for you.
Preparation Details
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 12
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
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.
