Some of you might have seen this mochi cupcake recipe before. I shared it back in 2007 on my old blog. Have I really been blogging for that long?! But I digress, this cupcake recipe is one of my favorites so I’m sharing it again. Make this recipe for a dessert, a snack, or even breakfast.
The two ingredients that make this recipe unique are mochiko (rice flour) and an (sweet azuki bean paste). The mochi gives the cupcakes a more chewy texture and the “an” adds a subtle sweetness. I usually purchase the mochiko at my local supermarket. I purchase the “an” at the Japanese grocery store. You can also find both these ingredients for purchase online.
Mochi Cupcakes with Azuki Filling Recipe Yields 24 cupcakes
1 16oz box of mochiko (pictured above)
1 Cup of sugar
1 Teaspoon baking powder
1 1/2 cup milk
3/4 Cup vegetable oil
1 17.6oz Bag of sweet an paste (pictured above) – I use about 1/2 to 1/3 of the bag.
Poppy seeds for sprinkling and cooking spray
1. Preheat oven to 375. Spray the inside of the cupcake liners with cooking spray. Set aside.
2. In a large bowl mix wet ingredients: eggs, milk, vegetable oil, and sugar.
3. In a separate bowl mix dry ingredients: mochiko and baking powder.
4. Add the dry ingredients to the wet ingredients. Mix until smooth. This is easy to do by hand.
5. Fill cupcake liners 1/4 way up with batter.
6. Place about 1 Tablespoon (or less) of “an” on top of batter in each liner. I recommend cutting the corner of the bag off and squeezing out the “an”. It doesn’t have to be exactly a tablespoon.
7. Cover up “an” with batter so your cupcake liners are about 3/4 full. Sprinkle with poppy seeds.
8. Bake cupcakes for 25 – 30 minutes.
The cupcakes are best up to three days. After the third day, the texture starts to change. Store in an air tight container.