Mochi Rice Flour and Banana Cupcakes

Name: Mochi Rice Flour and Banana Cupcakes
Yield: 5 servings
Cuisine: American
Ingredients: 1 Ripe Banana; 1 tbsp Milk; 1 Egg; 20 grams Sugar; 100 grams ◎ Mochiko or shiratamako; 1/4 tsp ◎Baking powder; 10 grams Chocolate chips (or sugar if you're not using them)

cookpad.japan @cookpad_jp

As I wrote in the description for this recipe, I wanted to make something that only required one egg, mixing only, no oil, not much sugar, and saved a ripe banana.
I thought I could adjust the ingredient amounts used in, "Mochi Flour Muffins 2", and it worked.

If you make the basic cupcakes (including chocolate chips) in 5 molds, each cupcake will be about 145 kcal.
Wrap tightly in plastic and store in the refrigerator. Since a very ripe banana is used, the cupcakes don't keep very well. I recommend freezing any that are left over.
I prefer not-so-sweet things, so I'm happy with this ratio, but if you prefer it to be sweeter then please add more sugar or chocolate chips. I think adding about 20 g should be fine.
Attention: If you are omitting the chocolate chips, don't forget to add more sugar. Recipe by Sabumochi

cookpad.japan @cookpad_jp

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Ingredients

5 servings

Basic ratio
1Ripe Banana
1 tbspMilk
1Egg
20 gramsSugar
100 grams◎ Mochiko or shiratamako
1/4 tsp◎Baking powder
10 gramsChocolate chips (or sugar if you're not using them)

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Steps

1

Prep: Preheat the oven to 180 °C. Mix the ◎ powdered ingredients together well. The mochi flour is quite sandy, so there's no need to sift it.
2

Rip up the banana and put into a bowl. Mash into a purée with a fork.
3

Add the milk, then add the egg (no need to beat it beforehand), then add the sugar in that order, mixing with a whisk.
4

Add the ◎ powdered ingredients in 2 batches. You can use the whisk to mix at this stage too. It will become a thick batter as shown in the photo.
5

Add the chocolate chips and mix in. You can continue using a whisk, but the batter tends to stick so it's better to change to a rubber spatula. You don't have to 'cut and fold' though.
6

Fill the molds 80% of the way with the batter, and level out the surface. You can add some nuts as a topping (not listed in the ingredients) here if you want.
7

Bake in the preheated oven for 15 to 20 minutes. The time is just a guideline - please adjust to your oven. When the cupcakes are lightly browned on top and they feel firm and doughy when squeezed in the middle, they are done.
8

Done. If you aren't going to eat the cupcakes right away, cover them with plastic wrap. The same applies if you are going to freeze them. They taste better if allowed to rest overnight.
9

Variation: For the cocoa flavored versions pictured in the step 7 and 8 photos: Use 93 g of mochi flour and 7 g of unsweetened cocoa powder. Sift the powders together in this case. The cupcakes will be a bit less banana-flavored.
10

For the cut side of the basic cupcakes: Even if you roughly mix in the chocolate chips they won't sink to the bottom. If you distribute the batter unevenly in the molds, it's another story. You can try adding some chopped nuts or raisins.
11

About the bananas: If you have thin ones, use 2 bananas (see photo), if you have big ones, use one. Bananas that weigh 200 g with their peels on will be about 150 g peeled. Plus or minus 5 grams is fine. If you have any leftover banana, slice it up and bake it on the batter, or freeze it.
12

About the molds: I spray the cups with a non-stick spray (see photo left). Glassine cups stick to the cupcakes so I don't recommend them.
13

About the molds: If you oil aluminum foil cups or other types of cups that conduct heat well, the cupcakes will rise to fill the cups while baking, but may shrink a bit when cooled. This isn't a problem, but just letting you know.