Lemon Mochi Cupcakes with Lemon Basil Buttercream Frosting
- 3/4 cup all-purpose flour
- 3/4 cup mochiko (glutinous rice flour)
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, at room temperature
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 2/3 cup whole plain yogurt, at room temperature
- 2 tablespoons finely grated lemon zest
- 1 1/2 teaspoons pure vanilla extract
- 1/2 to 2/3 cup lemon curd
- 1 recipe lemon basil buttercream (recipe below)
- This recipe is vegetarian
- Produce
- Lemon, zest (2 tablespoons)
- Recipe lemon basil buttercream (1)
- Condiments
- Lemon curd (1/2 cup)
- Cooking & Baking
- All-purpose flour (3/4 cup)
- Baking powder (1 1/2 teaspoons)
- Granulated sugar (1 cup)
- Mochiko (3/4 cup)
- Salt (1/4 teaspoon)
- Vanilla extract, pure (1 1/2 teaspoons)
- Dairy
- Butter (1/2 cup)
- Yogurt, whole plain (2/3 cup)
- Refrigerated
- Egg yolks, large (2)
- Eggs, large (2)
Preparation
Read recipe preparation on lafujimama.com
Social Stats
53.0Rating
1-100
1-100
5Tweets
81Facebook
Shares
Shares
210StumbleUpon
Views
Views
133PinterestPins
Recipe Stats
Published August 17, 2011 (1 year ago).
11 people saved this recipe.
