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Butter Mochi Cupcakes
Butter Mochi Cupcakes
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Elevate Hawaiian butter mochi with a cupcake pan for a chewy twist on a classic treat with hints of cupcake and muffin.
Ingredients:
  • 0.5 (16 ounce) box mochiko (sweet rice flour)
  • 1 cup powdered sugar
  • 0.75 teaspoon baking powder
  • 0.5 stick unsalted butter, melted
  • 0.5 (14 ounce) can coconut milk
  • 0.5 (12 fluid ounce) can evaporated milk
  • 2 large eggs
  • 0.5 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and grease a 12-cup cupcake pan for moist and easy removal.
  • Combine mochiko, sugar, and baking powder until fully mixed. Incorporate butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until silky smooth. Transfer the batter to the cupcake pan.
  • Bake until edges are lightly golden brown, about 35 minutes in the preheated oven.
  • Allow the cupcakes to continue baking in the turned-off oven until they reach a deep golden brown, approximately 20 more minutes.

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