- 1/2 (16 ounce) box mochiko (sweet rice flour)
- 1 cup powdered sugar
- 3/4 teaspoon baking powder
- 1/2 stick unsalted butter, melted
- 1/2 (14 ounce) can coconut milk
- 1/2 (12 fluid ounce) can evaporated milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
- Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
- Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
- Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.
08/11/2019
recipepes.com
butter mochi cupcakes, recipe
PT15M
PT1H
5
455 calories
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