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July 18, 2019

Mochi Cupcakes Recipe Revisited!


 It's been a while since I've baked from scratch. Lately the extent of my baking has been those Duncan Hines or Betty Crocker baking mixes that only require milk, eggs, and/or oil.

But a couple of days ago a friend asked me for a recipe for mochi cupcakes that she had seen on our blog a while back, so I sent her the link (thanks for the recipe Nadia!), and within a day I saw a picture of her mochi cupakes on social media!  It caused me to start craving mochi cupcakes, and since I had all of the required ingredients in my kitchen, I decided to make some too!


The twins wanted to help, and this was the perfect recipe for them to assist with, because it was just a matter of measuring out ingredients (which I did) and adding them all to one large mixing bowl, in no particular order. I did have them crack the eggs in a separate bowl first, just in case I needed to pick out egg shells, which I did end up having to do. 

They had fun adding in the filling. Bradley wanted mostly blueberry filling, but he did add some chocolate chips to some of the blueberry cupcakes.  Daniel used the blueberry, and also wanted to make some with peanut butter and chocolate chips (combined).  




After only 20 minutes in the oven, they were ready ... brown and crispy edges - so good!



Personally, I liked the chocolate chip/peanut butter and blueberry/chocolate chip ones the most. As for the blueberry ones, I think the less filling you use, the better.  Too much filling results in a soggy, messy mochi cupcake.  But it's really a personal preference, so just experiment with differing amounts and types of fillings.

One batch will yield about 20 cupcakes. They are gluten-free, not overly sweet, and very satisfying!

Click HERE for the recipe!

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