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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Mochi Brownies Recipe

Recently, a friend of mine had made some brownies with mochi baked inside.  She wasn't won over by them saying she rather have made chocolate mochi.  Taking this into consideration, I decided to search for a mochi brownie recipe that used mochiko so that the brownies would have a chewy mochi texture.  For the original recipe, click here.

First, mix together a cup of water with 4 tablespoons of cocoa powder and 3 1/2 tablespoons of butter over the stove.  In another bowl, mix together 2 1/4 cups of mochiko, 1 1/4 cups of sugar, and 1/2 tablespoon of baking soda.  Stir in cocoa mixture.  Then mix in two eggs and a teaspoon of vanilla extract.  Bake at 350 degrees for 45 minutes and let cool.   

The brownies were a hit with the kids and they continued to enjoy them until the brownies started drying out about 2 days after baking.  The husband thought it had a weird texture, but had zero problems eating the entire piece.  I really liked the chewy texture of it, but would have liked a sweeter taste.  If I make it again, I might lessen the baking soda (I could taste it a little) and add some chocolate chips.      

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Peanut Butter Mochi Cupcakes

I am not a fan of mochi, but when Nadia posted the recipe for these Mochi Cupcakes (given to her by our friend, Wanda), I decided to give it a try - only because my kids love mochi.

And because I don't like an (bean paste) I decided to use a peanut butter filling instead.

I baked both regular size and mini cupcakes, and for both sizes I found that the filling got a little too hot, causing some of the cupcakes to get holes in the top.

So I made more peanut butter filling to use as frosting to cover up any holes.

I thought the cupcakes were good - very peanut buttery, but I'm still not a fan of mochi.

My kids, however, loved them and were asking for them every day after they came home from school.

If you like mochi, give this recipe a try!

Mini Peanut Butter Mochi Cupcakes (recipe slightly adapted from Yoo Eatz)

Ingredients:

• 1 16-oz. box Mochiko rice flour
• 1 1/4 c sugar
• 1 t baking powder
• 1/4 t salt
• 3 eggs
• 1 1/2 c milk
• 3/4 c vegetable oil
• 2 t vanilla extract

Filling/frosting:

• 1 c creamy peanut butter
• 1/2 c butter, softened
• 3 T milk
• 2 c confectioners sugar

Directions:

• Preheat oven to 375ºF. 
• Combine all ingredients except filling/frosting ingredients in a large bowl and set aside.
• Combine all filling/frosting ingredients (add more milk if necessary to get desired consistency) in a separate medium bowl.  Set aside half of the mixture to frost the cupcakes.
• Fill each cup of a prepared muffin pan halfway, then add a tablespoon full of the peanut butter filling.
• Add more cupcake batter so each cup is about 3/4 full.
• Bake for 17-20 minutes (or 8-10 minutes for mini cupcakes).
• Cool before frosting.

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Microwave JELL-O Mochi

I am not a big mochi fan, but I decided to make some mochi since I found this super easy Microwave JELL-O Mochi recipe from the old Honolulu Star Bulletin.

My kids ate all the mochi up so quickly I was shocked!  I guess I need to make it again soon!

Microwave JELL-O Mochi

Ingredients:

• 1 3 oz pkg gelatin, any flavor (I used lime)
• 1 c sugar
• 2 c  mochiko 
• 2 c cold water
• Potato starch or cornstarch (I used cornstarch since that's what I had on hand).

Directions:

• Spray a microwave-safe 9-inch square pan with non-stick cooking spray.
• Combine all ingredients and stir until smooth.
• Pour into prepared pan.  
• Microwave on high for 6 minutes. 
• The center will still be soft; stir center and microwave for 3 to 5 minutes longer until entire pan is firm.  
• Cut with a plastic knife. 
• Roll into balls (I also flattened them a little) and coat pieces in corn starch.

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