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
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
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
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.
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
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.
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
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
BUTTER MOCHI CUPCAKES
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
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
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.
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
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
More about "strawberry mochi cupcakes recipes"
STRAWBERRY MOCHI CUPCAKES - KIRBIE'S CRAVINGS
From kirbiecravings.com
Estimated Reading Time 2 mins
- In a large bowl, combine the eggs, milk, and oil. Add dry ingredients and stir until incorporated. Add in strawberries and mix lightly. Spoon batter in a muffin pan lined with baking cups and bake for about 25 minutes. (The original recipe called for 30-40 minutes, but I found that made by mochi cakes too brown and overbaked).
STRAWBERRY MOCHI CAKE - KIRBIE'S CRAVINGS
From kirbiecravings.com
5/5 (2)Category DessertCuisine AsianTotal Time 1 hr 10 mins
- Cream the butter with sugar. It helps to melt the butter a little first. Mix in the evaporated milk to the butter/sugar mixture. Mix eggs into the mixture. Mix in the rice flour, baking powder and vanilla. Stir in the strawberries.
- Pour mixture into a 9 x 13 pan. Bake for approximately 1 hour at 350°F. Let cake completely cool, allowing the mochi to set, before cutting and serving.
STRAWBERRY MOCHI - THE KOREAN VEGAN
From thekoreanvegan.com
Cuisine JapaneseCalories 156 per servingCategory Dessert
- Add 1/4 cup of the dried strawberries into a food processor or grinder. Grind into a course powder.
- Add the sweet white rice flour, sugar, salt, unground dried strawberries, and ground strawberries into a large microwave safe bowl.
- Add 1 1/4 cup water and stir. Cover the bowl and place in the microwave for 1 minute. Remove from the microwave and stir. It should be thick and slightly translucent around the edges.
- Place the bowl back in the microwave for another 45 seconds. Remove and stir with a wooden spoon. At this point, it should be very sticky and hard to mix. If it's still loose, add 2 tablespoons of white rice flour, stir, and place back in the microwave for another 15 seconds until sticky consistency is achieved.
STRAWBERRY MOCHI (VIDEO) いちご大福 - ICHIGO DAIFUKU
From norecipes.com
STRAWBERRY AND SWEET RED BEAN MOCHI (ICHIGO DAIFUKU ...
From japancentre.com
STRAWBERRY MOCHI (ICHIGO DAIFUKU ... - JUST ONE COOKBOOK
From justonecookbook.com
STRAWBERRY MOCHI CUPCAKES | MOCHI CAKE, STRAWBERRY …
STRAWBERRY SHORTCAKE MOCHI - KATIE IN HER KITCHEN
From katieinherkitchen.com
EASY & SQUISHY 10 MINUTE STRAWBERRY MOCHI SQUARES RECIPE ...
From allpurposeveggies.com
EASY STRAWBERRY MOCHI (HOW TO MAKE ICHIGO DAIFUKU)
From izzycooking.com
THE BEST FRESH STRAWBERRY CUPCAKES + VIDEO - PINT SIZED BAKER
From pintsizedbaker.com
STRAWBERRY CUPCAKES - THE LITTLE EPICUREAN
From thelittleepicurean.com
CHOCOLATE MOCHI ICE CREAM BALLS - CHATELAINE
From chatelaine.com
STRAWBERRY MOCHI CUPCAKES
From pinterest.ca
RECIPE FOR VEGAN STRAWBERRY MOCHI BY SASHA GILL / PEN ペン
From pen-online.com
STRAWBERRY MOCHI CUPCAKES | RECIPE | STRAWBERRY MOCHI ...
From pinterest.co.uk
STRAWBERRY MOCHI WITH WHITE BEAN PASTE - BEST OF VEGAN
From bestofvegan.com
STRAWBERRY MOCHI CUPCAKES | RECIPE CART
From getrecipecart.com
MOCHIKO CUPCAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
WHITE CHOCOLATE STRAWBERRY CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MATCHA GREEN TEA MOCHI CUPCAKES - ALL INFORMATION ABOUT ...
From therecipes.info
STRAWBERRY CHEESECAKE MOCHI (LITTLE MOONS MOCHI COPYCAT ...
From sugaryums.co.uk
MOCHI CUPCAKES - CINDER BLOCK
From cinderszhang.com
EASY STRAWBERRY MOCHI ICHIGO DAIFUKU ... - SUDACHI RECIPES
From sudachirecipes.com
STRAWBERRY MOCHI ICE CREAM SANDWICHES RECIPE - FOOD NEWS
From foodnewsnews.com
BROWN SUGAR & STRAWBERRY MOCHI CUPCAKES - YOUTUBE
From youtube.com
STRAWBERRY MOCHI (ICHIGO DAIFUKU) RECIPE | HONEST FOOD TALKS
From honestfoodtalks.com
MINI COCONUT MOCHI CUPCAKES - THE CHEWY LIFE
From thechewylife.com
STRAWBERRY MOCHI CUPCAKES | RECIPE | STRAWBERRY MOCHI ...
From pinterest.co.uk
FRESH STRAWBERRY DAIFUKU MOCHI - FOOD LIBRARIAN
From foodlibrarian.com
SOFT AND CRISPY BUTTER MOCHI CUPCAKES - CATHERINE ZHANG
From zhangcatherine.com
STRAWBERRY MOCHI ICE CREAM - JILLIAN RAE COOKS
From jillianraecooks.com
STRAWBERRY MOCHI CAKE — ASIAN , CUPCAKES , DESSERT , FAST ...
From fortwoplease.blogspot.com
STRAWBERRY MOCHI BY NM_MEIYEE | QUICK & EASY RECIPE | …
From thefeedfeed.com
RECIPE: STRAWBERRY MOCHI CAKE - FOOD NEWS
From foodnewsnews.com
15 DELICIOUS MOCHI MUFFIN RECIPES - THE RUSTY SPOON
From therustyspoon.com
STRAWBERRY MOCHI RICE JUICY CUPCAKES 104 G – MY DR. XM
From mydrxm.com
STRAWBERRY MOCHI ICE CREAM - THE KOREAN VEGAN
From thekoreanvegan.com
You'll also love