These mochi sponge cupcakes are different from the classic dense and chewy mochi we know. This is a hybrid of a sponge cake and mochi in texture. It is soft and fluffy yet has that slightly chewy texture you will enjoy. The cake is naturally gluten-free and dairy-free.
Preheat oven to 350 F (180 C). My oven is conventional (bottom heat). Mix the dry ingredients and whisk to combine. Set aside. Mix the oil with coconut milk and whisk to combine and set aside. Line the standard muffin pan (2 x 1 1/4 inch) with paper
It is important to use room temperature eggs. Crack the eggs in a mixing bowl. Add the sugar. I use stand mixer with a whip attachment. Whip on a high speed until it has double or triple in size. The batter will be silky smooth and thick. We call this a ribbon stage, meaning when you lift the whisk up the batter will drip down and the trail should remains visible for a while before dissolving into the batter. You can also do a toothpick test. If you put a toothpick in the egg batter, the toothpick stands up still. The batter is thick enough
Carefully fold in 1/3 of the flour mixture and use a whisk or spatula to swipe down and fold over. The batter may deflate a bit, but don't worry, just keep folding gently until you don't see any more streak of flour, continue with the next 1/3 until you run out of the flour mixture
Give the oil and milk a stir again and then pour in 1/3 into the batter and fold again. Do this in batches so you don't deflate the batter too much. Continue with the next 1/3. In the end you shouldn't see any more streak of oil/liquid
Bake the cupcakes:
Use a ice cream scoop or a spoon to fill the muffin cups, about 3/4 full. You can also transfer to a piping bag and fill up the cups (it's actually easier this way). Bake in a preheated oven for about 25-30 minutes or until the tops are golden brown
Let the cupcakes cool down for 5 minutes and then transfer to cooling rack. The middle will sink down a bit after cooling down and that's normal
Serve:
The cupcakes can be eaten on the same day. The texture will be like eating sponge/chiffon cake with some slight chewiness. The next day, the cake will be chewier compared to when they are freshly baked
How to store:
They can be stored at room temperature in an air-tight container for about 3 days