A friend sent me this recipe a couple weeks ago, and I knew I had to try it. I am glad I did, as this was so delicious! Thanks, D&D! 🙂
A couple notes:
1. The original recipe was for a 9×13 cake, but I was in the mood for smaller (aka easier to eat) pieces so I made them into cupcakes. If you want to make a cake using the same ingredients below, bake for 1 hour at 350 degrees.
2. The original recipe also called for 2 cups of sugar, which seemed like a bit much to me, so I reduced it to one cup. I wish I had done 1 1/2 cups, because although it was still a little sweet with 1 cup, it would have been the perfect sweetness with a touch more sugar. This was easily remedied by adding a little simple syrup to the tops of these cupcakes, which made them shiny and delicious! I remember once while eating at Fatty Crab in New York (amazing food), they gave these mochi cakes that were soaked in a sweet syrup that reminded me of these blueberry mochi cupcakes I ended up with. I think next time, I will either add 1/4 to 1/2 cup more sugar to the recipe, or I will stick to the same and do my simple syrup topping.
3. While washing the blueberries, I added some white distilled vinegar to a bowl of water to clean them. A coworker told me a few years ago that this was a great DIY fruit and vegetable wash, so I have been doing it since! Just remember to rinse it one more time with water to get rid of any lingering vinegar undertones.
Blueberry Mochi Cupcakes
1/2 cup butter, melted
1 cup sugar
1 can evaporated milk (12 oz can)
1/4 cup of milk
2 teaspoons baking powder
2 teaspoons vanilla
1 pound mochiko (1 box)
1 carton of fresh blueberries washed well, or 1 frozen bag
Simple syrup topping* (optional)
Preheat oven to 350 degrees.
1. Combine melted butter and sugar in a bowl and mix well. Add the evaporated milk and regular milk and mix well, until sugar is dissolved.
2. Break eggs into a separate bowl and mix together. Pour the eggs into the milk/sugar mixture and whisk well. Stir in vanilla and baking powder.
3. Add entire box of Mochiko sweet rice flour, and then stir well until the mixture is smooth.
4. Butter/grease 18-24 cupcake tins.
5. Add around 2 tablespoons of batter per tin, then add a handful of blueberries. Then top with another heaping teaspoon of batter. Top with another handful of blueberries.
6. Put the tins into the oven for about 35-40 minutes, depending on your oven. The tops should be golden brown and when a toothpick is inserted it should come out clean.
Simple syrup topping:
1/2 cup sugar
1/2 cup water
In a small saucepan, bring sugar and water to a boil under medium high heat. Boil until sugar is well-dissolved.
Using a spoon, carefully drizzle each cupcake with no more than a teaspoon of syrup per cake. You will have a lot of syrup left over, for anyone who has a sweeter tooth.