Butter Mochi Cupcakes
Description
Baking butter mochi in a cupcake pan makes this easy Hawaiian treat even chewier than before, for a beautiful mix between a cupcake and a muffin.
Ingredients
•
1/2 (16 ounce) box mochiko (sweet rice flour)
•
1 cup powdered sugar
•
3/4 teaspoon baking powder
•
1/2 stick unsalted butter, melted
•
1/2 (14 ounce) can coconut milk
•
1/2 (12 fluid ounce) can evaporated milk
•
2 large eggs
•
1/2 teaspoon vanilla extract
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.