Strawberry Mochi Cupcakes Food

STRAWBERRY MOCHI CUPCAKES

Steps:

• Preheat oven to 375°F. Whisk all the dry ingredients in a medium bowl and set aside.
• In a large bowl, combine the eggs, milk, and oil. Add dry ingredients and stir until incorporated. Add in strawberries and mix lightly. Spoon batter in a muffin pan lined with baking cups and bake for about 25 minutes. (The original recipe called for 30-40 minutes, but I found that made by mochi cakes too brown and overbaked).

MOCHI-COVERED STRAWBERRIES

Steps:

• Mix mochiko, sugar, and 1/3 cup plus 2 tablespoons cold water in a small bowl. Cover with foil. Bring 2" of water to a simmer in a large pot. Fit with steamer basket; add bowl to basket. Cover pot with a tight-fitting lid. Steam until mixture is translucent and gummy, 20-22 minutes. Remove bowl and stir mixture until a thick, smooth, slightly sticky dough forms.
• Meanwhile, schmear strawberries all over with bean paste, if using.
• Sprinkle a surface lightly with potato starch; turn out mochi on top. Dust with more starch; cut into 8 pieces. Stretch a piece of mochi around a strawberry to encase; pinch together to close. Roll between your palms to smooth; brush off excess starch. Repeat with remaining mochi and strawberries.
• Do Ahead
• Strawberries can be wrapped in mochi 4 hours ahead. Store tightly covered at room temperature.

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.

MIZU SHINGEN MOCHI WITH STRAWBERRY COMPOTE

Steps:

• Combine 3/4 cup hot water, 2 tablespoons sugar, and agar-agar in a saucepan; bring to a low boil. Cook and stir until sugar and agar-agar are dissolved, 3 to 5 minutes. Pour mochi mixture into a spherical mold and refrigerate until set, 6 to 12 hours.
• Mix 1/4 cup white sugar and 1/4 cup water together in a saucepan over medium heat; cook and stir until sugar is dissolved, 2 to 4 minutes. Add arrowroot and stir until dissolved, about 1 minute. Add strawberries, lemon zest, and lemon juice; cook and stir over medium-low heat until strawberries soften and start to release their juice, 5 to 10 minutes. Transfer strawberry compote to a storage container and cool to room temperature; refrigerate until chilled, about 30 minutes.
• Place mochi in a serving dish and drizzle strawberry compote over it.

STRAWBERRY CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
• Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
• Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.

STRAWBERRY MOCHI CUPCAKES

Steps:

• Preheat oven to 350 degrees. Prep cupcake tin with foil liners.
• 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.
• In a medium bowl, sift together, mochiko, flour, baking powder, baking soda and kosher salt.
• Combine the flour mixture in 3 increments to the butter/sugar mixture, mix well, do not over mix.
• Fold in sour cream, then add the vanilla extract.
• 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.
• Pour the strawberry batter into the cupcake tin to 3/4 full.
• Bake for 18 to 20 minutes. Do a toothpick test, if it comes out clean, it's done.
• Remove the cupcakes to a wire rack to cool completely before frosting.
• Frost or pipe with your favorite topping.