Mochi cupcakes

• servings: 10-12 muffins
• active time: 20 min
• total time: 35 min

Ingredients

• 2 eggs

• 1 tablespoon baking powder

• 1/4 tsp cream of tartar

• 2 tbsp fine sugar

• 1/2 cup fine sugar

• 8 tablespoon butter (1 stick)

• 1 cup milk (coconut preferred)

• 2 tablespoon matcha powder (ceremonial matcha preferred)

• 2 cups Mochiko flour (gluten-free, sweet rice flour) (there is a typo in the video. It is 2 cups of Mochiko in total)

• 1 tsp vanilla extract is optional for the batter.

• Optional toppings: strawberries, confectioner sugar, matcha powder, honey…

Directions

Prep

• Preheat your oven to 425F

• Separate 2 eggs

• Place egg yolks aside, and place egg whites into a mixer bowl

Muffins

• In a large bowl, soften one stick of butter in the microwave (30-60s on high)

• Remove from microwave and add in the egg yolks

• Mix together until smooth, then add 1/2 cup of fine sugar

• Mix together until smooth then add the coconut milk

• Continue to mix together nicely, then add in the baking powder, matcha powder, and 1/4 cup of the Mochiko flour. Mix together well before add another 1/4 cup of Mochiko flour. Mix together well. Repeat with another 1/4 cup of the flour and the final fourth cup of the flour. Set the batter aside. The batter at this point should be thick, smoothy, and well-incorporated.

• Beat the 2 egg whites until you achieve stiff peaks. While initially beating the eggs, add the cream of tartar when you see white foam, and when the egg whites become foamier and whiter, add the 2 tbsp fine sugar.

• Fold and mix the beaten egg whites into the green muffin batter. Your final batter should be thick and rich, and well-incorporated, and not watery or runny. Be patient when you are mixing in the beaten egg whites. See the video.

• Scoop the final batter into muffin or cupcake liners. I wanted to have high-topped muffins so I placed a generous amount of batter into each muffin liner.

• Bake at 425F for about 5 minutes before lowering the temperate to 350F and baking for an additional 30 min.

• Allow muffins to rest in the oven after the heat is turned off for about 10-15 minutes.

• Optionally top with powdered sugar. I love mixing matcha powder with powdered sugar for a light green snow topping.

Your muffins will be crispy on the outside and super fluffy and chewy on the inside. Very addictive mouth-feel. You will eat many and may not have enough for friends, neighbors, or the ones stuck at home with you.

Notes

To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2-3 minutes.

Add cream of tartar when you see some egg foam. Gradually add fine sugar when the beaten egg whites have become very white and foamy. You can substitute cream of tartar with lemon juice or vinegar.

You can skip the beaten egg white step— your mochi muffinz will not be as tall or fluffy. They will be flat topped and shorter.

Your fluffy mochi muffinz will be fluffiest when eaten warm. Or store them in an airtight container. They will be soft and fluffy the next day.

Happy baking, friends! Let me know what other recipes you’d like to see here!