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Chewy Butter Mochi Cupcakes

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
65 min
SERVINGS
12 servings
Dessert Hawaiian
Chewy Butter Mochi Cupcakes
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
Instructions
1
Heat your oven to the desired temperature of three seventy-five degrees Fahrenheit, or one ninety-zero degrees Celsius.
2
Next, take a twelve-cup muffin tin and give it a light coating of cooking spray to prevent sticking.
3
Mix together mochiko, sugar, and baking powder until they form a harmonious union.
4
Add the softened butter, coconut milk, evaporated milk, eggs, and vanilla extract to the mixture.
5
Blend everything together until it's a smooth, creamy consistency.
6
Pour the batter into your prepared muffin tin.
7
Bake in the preheated oven for approximately thirty-five minutes, or until the edges are lightly golden.
8
Allow the oven to cool down before continuing with the baking process.
9
Turn on the broiler and let the residual heat transform the cupcakes into a rich, dark golden brown color.
10
Continue baking for an additional twenty minutes to achieve the desired result.