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.
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
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.
Green Tea Mochi Cupcakes
- 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
- 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).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.