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For those who like the edges of butter mochi, this cupcake recipe is for you.
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
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
Step 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.
Step 3
Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
Step 4
Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 208 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat7g | 33% |
| Cholesterol46mg | 15% |
| Sodium62mg | 3% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber0g | 1% |
| Total Sugars12g | |
| Protein4g | |
| Vitamin C1mg | 3% |
| Calcium70mg | 5% |
| Iron1mg | 6% |
| Potassium103mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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