BUTTER MOCHI CUPCAKES
Steps:
- 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.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 27.8 g, Cholesterol 45.7 mg, Fat 9.5 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 61.6 mg, Sugar 12.1 g
GLUTEN-FREE VANILLA CUPCAKES
Decorate these simple gluten-free vanilla cupcakes for any special occasion or holiday. Since the frosting recipe includes cream cheese, be sure to refrigerate leftovers. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 284 calories, Fat 13g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 214mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
MOCHI CUPCAKES WITH CREAM CHEESE ICING, GLUTEN FREE
These light and fluffy cupcakes are so yummy! Sweet rice flour may be difficult to find in mainland grocery stores- try an international market. My favorite brand is "MOCHICKO" and it comes in a box. If you are lucky enough to have passion fruit (lilikoi), use that juice instead of the lemon juice for flavor. I always brag that I am famous for these cupcakes- you should, too :)
Provided by magsBaker
Categories Dessert
Time 35m
Yield 16 Cupcakes, 16 serving(s)
Number Of Ingredients 13
Steps:
- Make the cupcakes. In a large mixing bowl, blend well the sugar and softened butter. Blend in the eggs, one by one.
- Make the sour milk. To 1 tablespoon lemon juice, add enough milk to bring it to 1 cup. Let it sit for 5 minutes. It will curdle.
- In another bowl, mix together the dry ingredients (sweet rice flour, baking soda, baking powder, and salt).
- To the butter/sugar/egg mixture, alternately blend in the dry mixture and sour milk. Blend well. Rice flour lacks gluten, so the mixture will become fluffy as you blend.
- Fill cupcake holders about 3/4 of the way. Bake at 350 degrees F for 17 - 20 minutes. When cupcakes are slightly golden brown and a toothpick comes out clean, the are perfect.
- Make the cream cheese icing. Blend well the cream cheese and butter.
- Blend in the powdered sugar, a little at a time.
- Blend in the lemon juice, a tablespoon at a time, tasting as you go.
- Keep the icing chilled in the refrigerator until ready for use.
- Spread on top of cupcakes after they've cooled off.
Nutrition Facts : Calories 406.7, Fat 24.1, SaturatedFat 14.4, Cholesterol 109.4, Sodium 182.4, Carbohydrate 44.2, Fiber 0.6, Sugar 25, Protein 4.5
SNICKERDOODLE CUPCAKES WITH CINNAMON BUTTERCREAM FROSTING
These cupcakes have a good amount of that cinnamon-sugar flavor that is so sought after in the famous cookie form. They are good both with, and without, the frosting!
Provided by Kim
Categories Cupcakes
Time 1h55m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.
- Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.
- Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.
- Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.
- Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.
- Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.
- For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 48.7 g, Cholesterol 56.1 mg, Fat 17.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 10.7 g, Sodium 147.8 mg
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