So, you might have noticed that I’ve decided to join the twitter world. It’s something I’ve thought about, and resisted for a while. But I decided to give it a try. So far it’s pretty interesting though it’s taking me a while to learn all the features. I keep asking Baby Bro how to do everything and he doesn’t understand why it takes me so long to figure it out.

photo of a Matcha Green Tea Mochi Cupcake on a plate

close-up photo of a plate of Matcha Green Tea Mochi Cupcakes

I made some green tea mochi cupcakes because the strawberry mochi cupcakes didn’t last long and because I love green tea flavored things, especially mochi!  I used the same new mochi recipe.  I think I’m going to try making cupcakes with the old mochi cake recipe I was using next time.  While the ingredients in this recipe are more ones I’m likely to always have in the house, this recipe is more dense and little bit more cakey and dry.  I like my mochi cake to be a bit chewier and more moist. The recipe I usually use can be found here

photo of mochi cupcakes in a baking pan

My cupcakes were slightly overbaked so that the outside crust was light brown rather than green. It created a nice crunchy top on the cupcakes though. I do love the concept of these as it combines so many of my loves: mochi, green tea and cupcakes.

photo of a matcha mochi cupcake split in half on a plate

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Green Tea Mochi Cupcakes

This recipe is all about my three loves: mochi, green tea and cupcakes.
Servings: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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Ingredients

  • 1 (1-lb) box mochiko
  • 1 1/4 cup sugar
  • 1 tsp baking powder
  • 1 1/2 tsp matcha green tea powder
  • 3 eggs
  • 1 1/2 cup milk
  • 3/4 cup oil

Instructions
 

  • Preheat oven to 375°F. Whisk all the dry ingredients in a medium bowl and set aside.
  • In a large bowl, combine the eggs, milk, and oil. Add dry ingredients and stir until incorporated.
  • 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).

Notes

Recipe adapted from The Food Librarian who adapted it from Humble Bean
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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