Coconut Mochi Cupcakes with Red Bean

Cupcake is the new black. I can't even count how many new cupcakeries have popped up around the Bay Area in the past two years. Cupcakes have literally taken the cake! And, who can blame them, they cute, bite size and a hell of a lot easier to decorate than cakes.

Case in point. 0__O

Some time ago, I decided to do a little something different and make a mochi cupcake. Applauding my creativity and loathing in my own genius, I couldn't believe that I was the first Asian to think of this fusion. After a quick Google search, I realized I was sadly mistaken.

It was still OK though. No one has yet to open a bakery dedicated to mochi cupcakes...I think. I adapted this recipe from justJENN but will try a mix of mochiko and flour next time to play with texture. These mochi cupcakes are amazing! Chewy on the inside, crispy on the outside and they don't taste that fattening! I recommend making these in a full size cupcake, as you don't get enough of the chewy insides from a mini cupcake.

Ingredients

1box of mochiko (can be purchased at any Asian or Japanese grocery store)

1 cup of sugar

1 teaspoon of baking powder

1/4 teaspoon of salt

3 eggs

1 1/2 cups of coconut milk

3/4 cup of vegetable or canola oil

2 teaspoons of vanilla or coconut extract (I did one of each)

1 can of sweetened red beans

1. Preheat oven to 375F.
2. Mix all the dry ingredients in a bowl.
3. Mix all the wet ingredients in a separate bowl.
4. Combine both wet and dry ingredients, until just mixed. It's a good idea to never over mix any batter, as you risk losing the incorporated air. However, in batters with oil, you don't have to worry about this as much, since oil does not incorporate air like butter does. I know this recipe has oil, but just don't overmix.
5. Fill the cupcake liners 80% full. This recipe won't expand as much as a regular flour cake will. Top each cupcake with a teaspoon of red beans.
6. You can also try to put the red beans in the middle by filling the cupcakes half way, topping with a teaspoon of red beans and then filling the top with more batter.
7. Bake for 30 minutes, until lightly browned.
8. These are best eaten day of and will last for only 3 days. I like to microwave them for 15 seconds on the second and third day.