Mini Coconut Mochi Cupcakes
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Serves: 12 mini mochi cakes
 
A quick, chewy and tropical treat for your taste buds.
Ingredients
  • ⅔ cup (105 g) of Mochiko flour
  • ½ teaspoon baking powder
  • A pinch of salt
  • ½ cup granulated sugar
  • 1 egg
  • ½ cup coconut milk (can substitute with ½ cup full fat milk and ¼ tsp coconut extract)
  • 1 tablespoon of melted butter
  • ¼ teaspoon vanilla extract
  • ¼ cup unsweetened coconut flakes
Instructions
  1. Preheat Babycakes mini cupcake machine.
  2. In a small bowl, whisk together the Mochiko and baking powder along with a pinch of salt.
  3. In a medium bowl, whisk together the sugar, egg, coconut milk (or regular milk and coconut extract), melted butter and vanilla extract.
  4. Dump the dry ingredients into the wet ingredients and stir until well combined.
  5. Place one tablespoon of batter into each Babycakes cupcake cavity and bake for 8-10 minutes until they are puffed and a toothpick inserted into their centre comes out clean.
Notes
If you don't have a Babycakes cupcake machine, then preheat an oven to 350 F and line mini cupcake tins with paper liners OR line a 8x8 tin with parchment paper. When scooping the batter, put one tablespoon of it in each mini cupcake tin or pour it all into a 8x8 baking tin. Bake for 10-15 minutes in the mini cupcake tins or 8x8 baking tin until they spring back to the touch and a toothpick comes out clean.
Recipe by The Chewy Life at https://www.thechewylife.com/mini-coconut-mochi-cupcakes/