The urge for apples, caramel, and cake led me to make them one evening.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
Ingredients
- ½ (16 ounce) box mochiko (sweet rice flour)
- 1 cup powdered sugar
- ¾ teaspoon baking powder
- ½ stick unsalted butter, melted
- ½ (14 ounce) can coconut milk
- ½ (12 fluid ounce) can evaporated milk
- 2 large eggs
- ½ teaspoon vanilla extract
Instructions
- 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 | 208 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 62 mg |
| Sugars | 12 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made it. I changed the flavor to Maple and they were delicious. My family wanted more. Will making again soon.
This was a fairly easy recipe to make. It is an authentic Chinese cupcake, not an American style cupcake. The sweet rice flour makes the inner part of the cupcake nice and chewy. It is very similar to the Chinese new year cakes that are very popular. The edges will lose their crispness if covered overnight so don’t cover them tightly. Note: be sure to use the sweet rice flour not regular rice flour. They are not the same.