STRAWBERRY MOCHI CUPCAKES

Jo Anne Sugimoto

By
@sugarnspicetedibears

These strawberry mochiko cupcakes are just simply scrumptious. Having made this cupcake recipe several times, it has been tweaked here and there, and has become one of many family favorites.


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Comments:

Serves:

Makes one dozen

Ingredients

1/2 c
butter, softened
1 c
light brown sugar, lightly
packed
2 large
eggs, slightly beaten
1 c
mochiko (japanese rice flour)
3/4 c
flour
1 Tbsp
baking powder
1 tsp
baking soda
1/2 tsp
kosher salt
1/2 c
sour cream
2 tsp
vanilla extract
1
16 oz. frozen strawberries, thawed to room temperature

USE YOUR CHOICE OF YOUR FAVORITE FROSTING OR ICING.

Directions Step-By-Step

1
Preheat oven to 350 degrees. Prep cupcake tin with foil liners.
2
In a large mixing bowl, cream together butter and light brown sugar. Add eggs one at a time and beat after adding each egg, beat until light and fluffy. Set aside.
3
In a medium bowl, sift together, mochiko, flour, baking powder, baking soda and kosher salt.
4
Combine the flour mixture in 3 increments to the butter/sugar mixture, mix well, do not over mix.
5
Fold in sour cream, then add the vanilla extract.
6
Be sure that the strawberries are thawed out to room temperature. You do not have to do anything to it because it is already sweetened with sugar. Mix the strawberries into the batter.
7
Pour the strawberry batter into the cupcake tin to 3/4 full.
8
Bake for 18 to 20 minutes. Do a toothpick test, if it comes out clean, it's done.
9
Remove the cupcakes to a wire rack to cool completely before frosting.
10
Frost or pipe with your favorite topping.

About this Recipe

Course/Dish: Cakes, Fruit Desserts