Mochi Stuffed Cupcakes with Red Bean Filling
These delightful cupcakes feature a soft, chewy mochi batter stuffed with a sweet, creamy red bean paste, creating a unique fusion dessert. The contrast of the delicate cake and the rich, nutty filling makes it a special treat for any occasion.
Ingredients
Ingredients
- 1 cup sweet rice flour (mochiko) for the mochi batter
- 1/4 cup sugar granulated
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup milk whole or plant-based
- 1 large egg room temperature
- 2 tbsp vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 3/4 cup sweet red bean paste (anko) store-bought or homemade, for filling
- 1/4 cup powdered sugar for dusting, optional
Notes
Storage: Store cooled cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat briefly in the microwave for 10 seconds to restore chewiness. Make-Ahead: The batter can be prepared a day in advance and stored in the refrigerator; bring to room temperature before baking. Variations: Substitute the red bean paste with custard, chocolate ganache, or fruit preserves for different fillings. For a gluten-free version, ensure all ingredients are certified gluten-free. Serving Suggestion: Pair with a cup of green tea for an authentic Japanese dessert experience.