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 chewier.
Strawberry Mochi Cupcakes
- 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
- 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. 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).
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.