Strawberry Mochi Cupcakes Recipes

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STRAWBERRY MATCHA MOCHI BUTTER CAKE RECIPE BY TASTY

This bright and fruity dessert is made with coconut milk, matcha powder, and sweet rice flour, which gives the cake its deliciously chewy texture! It's topped with a 3-ingredient strawberry glaze for a tart and glossy finish.

Provided by Tikeyah Whittle

Categories     Bakery Goods

Time 2h10m

Yield 8 servings

Number Of Ingredients 14



Strawberry Matcha Mochi Butter Cake Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
  • Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
  • In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
  • Add the dry ingredients to the wet ingredients and whisk until the batter is silky and smooth. Pour the batter into the prepared baking dish.
  • Bake the cake until the edges begin to pull from the sides of the pan, 50-60 minutes. Remove from the oven and let cool completely, about 1 hour.
  • Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
  • Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
  • Pour the glaze over the cake and spread to cover evenly.
  • Cut the cake into 8 pieces and serve.
  • Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 136 grams, Fat 18 grams, Fiber 2 grams, Protein 13 grams, Sugar 77 grams

unsalted butter, for greasing
1 box sweet rice flour
2 ½ cups granulated sugar
2 tablespoons matcha powder
1 tablespoon baking powder
¼ teaspoon kosher salt
1 can unsweetened full fat coconut milk
1 can evaporated milk
5 large eggs, room temperature
1 teaspoon vanilla extract
1 stick unsalted butter, melted and cooled
1 package freeze-dried strawberry
2 cups powdered sugar
3 tablespoons milk, of choice

MARTHA'S STRAWBERRY CUPCAKES

Our founder's sweet recipe is perfect for summer. Top these delightful strawberry cupcakes with Strawberry Meringue Buttercream and tiny wild strawberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 30

Number Of Ingredients 11



Martha's Strawberry Cupcakes image

Steps:

  • Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
  • Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
  • Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
  • Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.

1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 3/4 cups sugar, plus more for sprinkling fruit
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
10 ounces strawberries, hulled and cut into small dice, plus more for garnish
Strawberry Meringue Buttercream

SPECIAL MOCHA CUPCAKES

Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! -Mary Bilyeu, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 17



Special Mocha Cupcakes image

Steps:

  • Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.

Nutrition Facts : Calories 412 calories, Fat 19g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 255mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

1 cup sugar
1/2 cup cold brewed coffee
1/2 cup canola oil
2 large eggs, room temperature
3 teaspoons cider vinegar
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
MOCHA FROSTING:
3 tablespoons milk chocolate chips
3 tablespoons semisweet chocolate chips
1/3 cup butter, softened
2 cups confectioners' sugar
1 to 2 tablespoons brewed coffee
1/2 cup chocolate sprinkles

MIZU SHINGEN MOCHI WITH STRAWBERRY COMPOTE

Mizu shingen mochi is a Japanese water cake that is known for its delicate sweetness an evaporative texture. It takes a little practice but is well worth a little experimentation. Be careful not to overdo it with the compote. You don't want to overpower the mochi's delicate flavor.

Provided by Stalara

Categories     World Cuisine Recipes     Asian     Japanese

Time 6h56m

Yield 4

Number Of Ingredients 8



Mizu Shingen Mochi with Strawberry Compote image

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.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 30.9 g, Fat 0.4 g, Fiber 3.6 g, Protein 1.1 g, Sodium 4.1 mg, Sugar 24.3 g

¾ cup hot water
2 tablespoons white sugar
1 ½ teaspoons agar-agar powder
¼ cup white sugar
¼ cup water
¼ teaspoon arrowroot powder
1 pound fresh strawberries, cut into quarters
1 lemon, zested and juiced

BUTTER MOCHI CUPCAKES

For those who like the edges of butter mochi, this recipe is for you.

Provided by Rachelle Zhang

Categories     Desserts     Cakes

Time 1h5m

Yield 12

Number Of Ingredients 8



Butter Mochi Cupcakes image

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.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 27.8 g, Cholesterol 45.7 mg, Fat 9.5 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 61.6 mg, Sugar 12.1 g

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

STRAWBERRY MOCHI CUPCAKES

These strawberry mochiko cupcakes are just simply scrumptious. Having made this cupcake recipe several times, it has been tweaked here and there, and has become one of many family favorites.

Provided by Jo Anne Sugimoto @sugarnspicetedibears

Categories     Cakes

Number Of Ingredients 13



STRAWBERRY MOCHI CUPCAKES image

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.

1/2 cup(s) butter, softened
1 cup(s) light brown sugar, lightly
- packed
2 large eggs, slightly beaten
1 cup(s) mochiko (japanese rice flour)
3/4 cup(s) flour
1 tablespoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) kosher salt
1/2 cup(s) sour cream
2 teaspoon(s) vanilla extract
1 - 16 oz. frozen strawberries, thawed to room temperature
USE YOUR CHOICE OF YOUR FAVORITE FROSTING OR ICING.

STRAWBERRY CUPCAKES

Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 12



Strawberry cupcakes image

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.

Nutrition Facts : Calories 387 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium

175g self-raising flour
115g caster sugar
2 eggs
100g Greek yogurt
115g butter, melted and cooled slightly
100g strawberries, hulled and finely chopped
300g icing sugar, sifted
150g butter, softened
2tbsp milk
1tsp vanilla extract
pink food colouring
6 strawberries, halved, or 12 small whole strawberries

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