Recently I was introduced to a mochi cupcake recipe by The Food Librarian that varies from the previous mochi cake recipe I have been using.  I was curious to check out this new recipe.  I liked that it only used three eggs (I'm always running out of eggs) and used regular milk instead of evaporated milk.

The recipe didn't taste exactly the same as the recipe base I normally use for my mochi cake variations.  The batter ended up being more dense, less chewy.  It was definitely more of an equal hybrid between "mochi" and "cake," whereas the recipe I normally use is more chewy and mochi-like, in my opinion. 

Since strawberries were on sale this weekend, I thought I would make strawberry mochi cupcakes.  The red pieces of berry looked so pretty in the batter.  I think strawberry is one of my favorite mochi cake variations.  The soft fruit gives a nice moistness to the mochi cake.  The only bad thing is that if you use strawberries you need to eat it quickly or else it will mold.

This recipe was easy to use, though I think I prefer the other mochi recipe a little bit more because I like my mochi cakes to be more chewy.

Strawberry mochi cupcake (Adapted from The Food Librarian who adapted it from Humble Bean)

Yields 24 cupcakes

Ingredients

1 (1 lb.) box mochiko
1 1/4 cup sugar
1 tsp. baking powder
1 cup diced strawberries
3 eggs
1 1/2 cup milk
3/4 cup oil

Directions

1. Preheat oven to 375 degrees. Whisk all the dry ingredients in a medium bowl and set aside.

2. In a
large bowl, combine the eggs, milk, and oil. Add dry ingredients and
stir until incorporated. Add in strawberries and mix lightly.  Spoon batter in a muffin pan lined with baking
cups and bake for about 25 minutes. (The original recipe called for 30-40 minutes, but I found that made by mochi cakes too brown and overbaked)

   

11 Responses to “Strawberry mochi cupcakes”

  1. Rosa — April 7, 2010 at 2:29 pm

    I’ve been looking thru your cooking posts and
    1) I want your Nordicware collection
    2) Your food always comes out looking so pretty and perfect!
    Have you seen the Nordicware baking pan that’s dinosaurs? I reeeeaaaallly want that one…I’d end up playing with my food though.

  2. justine — April 7, 2010 at 6:25 pm

    This is great for spring and I think I found a use for the mochiko sitting in the pantry… : )

  3. akmoni — April 7, 2010 at 11:06 pm

    Yum! Mochi- check, strawberries on sale – check. Can’t wait to try these!

  4. Kirbie — April 8, 2010 at 9:35 am

    Hi Rosa- I love Nordicware pans! I haven’t seen the dinosaurs one! Sounds like fun.

  5. Kirbie — April 8, 2010 at 9:35 am

    This is definitely a nice, pretty spring recipe. I hope you like it!

  6. Kirbie — April 8, 2010 at 9:36 am

    Yes, with strawberries on sale, this is a great time to try this out!

  7. Lauren — September 2, 2010 at 6:07 pm

    What would you recommend as frosting?

  8. Kirbie — September 3, 2010 at 10:20 am

    Hmm, you know I never thought about frosting since mochi is traditionally eaten as is, without any sort of topping/frosting. But perhaps a thin chocolate ganache layer? I’ve found that chocolate ganache is a great mochi filling so it could work as a frosting. Or maybe something light like a strawberry meringue buttercream?

  9. Pingback: Recipe: Matcha Green Tea Mochi Cupcakes with White Chocolate Ganache « Lady Parmalade

  10. samantha — March 4, 2013 at 8:52 pm

    I’ve made these twice plain, no strawberries and they so addictive. I used maple syrup instead of sugar and coconut milk and coconut oil and vanilla because I couldn’t resist! I hate how easy these are to make because I crave them constantly :)

    • Kirbie replied: — March 5th, 2013 @ 12:06 am

      Glad you like them!

Leave a Comment





Current day month ye@r *