Frog and Lily Pad Mochi Cupcakes

Name: Frog and Lily Pad Mochi Cupcakes
Total time: 45 min
Yield: 12
Ingredients: 3/4 c. sweet rice flour (mochiko; we used Blue Star brand); 1/2 c. all-purpose flour; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1/2 c. (1 stick) unsalted butter, at room temperature; 1/2 c. granulated sugar; 2 large eggs, at room temperature; 1 tsp. pure vanilla extract; 1 c. low-fat buttermilk, at room temperature, divided, plus more if needed; 2 c. confectioners’ sugar; 1 1/2 tsp. culinary-grade matcha powder (we used Maeda-en); 12 colored chocolate frogs (we used ones from Ragged Coast Chocolates), for topping

Create a swamp-like scene for Halloween.

By Joy ChoPublished: Aug 6, 2024

Be the first to review!

mike garten

Yields:

Total Time:

45 mins

Jump to recipe

Mochiko, a sweet rice flour, is the key to these tender cakes with a uniquely plush texture. Topped with a forest-hued matcha glaze and little chocolate frogs, these party-ready treats are almost too cute to eat.

Advertisement - Continue Reading Below

Ingredients

3/4 cup
sweet rice flour (mochiko; we used Blue Star brand)
1/2 cup
all-purpose flour
1/2 tsp.
baking powder
1/2 tsp.
baking soda
1/2 tsp.
kosher salt
1/2 cup
(1 stick) unsalted butter, at room temperature
1/2 cup
granulated sugar
2
large eggs, at room temperature
1 tsp.
pure vanilla extract
1 cup
low-fat buttermilk, at room temperature, divided, plus more if needed
2 cups
confectioners’ sugar
1 1/2 tsp.
culinary-grade matcha powder (we used Maeda-en)
12
colored chocolate frogs (we used ones from Ragged Coast Chocolates), for topping

Directions

1. Step 1Heat oven to 350°F. Place liners in 12-cup muffin pan.
2. Step 2In medium bowl, whisk together both flours, baking powder, baking soda, and salt.
3. Step 3In large bowl, using electric mixer, beat butter and granulated sugar on medium, scraping bowl halfway through, until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, scraping bowl as needed. Beat in vanilla.
4. Step 4Reduce mixer speed to low. Beat in half of flour mixture until just incorporated, then beat in 3/4 cup buttermilk. Beat in remaining flour mixture until just combined (do not overmix). Divide batter among liners (scant 1/4 cup per cupcake). Bake, rotating pan halfway through, until toothpick inserted in center comes out clean, 18 to 20 minutes. Let cupcakes cool in pan 5 minutes, then transfer to wire rack to cool completely, about 30 minutes.
5. Step 5In medium bowl, whisk together confectioners’ sugar, matcha powder, a pinch of salt, and remaining 1/4 cup buttermilk until smooth and pourable, adding more buttermilk 1 teaspoon at a time if needed to make mixture a dippable consistency.
  Dip top of each cupcake in glaze and let set, 15 to 30 minutes. Top each cupcake with spoonfuls of remaining glaze to create a lily pad shape, then top each with 1 chocolate frog. Let set 15 to 30 minutes.