Spooktacular Treats for a Tuesday

 I know it may be September, but who's ready for Halloween?!?

I know I am. 

This cute Halloween-inspired vignette was created using:

Teresa Collins Studio  - Halloween Cupcake Wrapper cut file

Using these glitter papers like these:

Ella and Viv Paper Company - Sparkle Collection - 12 x 12 Glitter Paper - Onyx

Best Creation Inc - 12 x 12 Gloss Glitter Paper - Purple

Here is a recipe I created for the Ube Mochi Muffins

ube, muffin, mochi, mochi muffin, gluten free, ube mochi, ube mochi muffin

breakfast, snack, dessert

Fusion

Yield: 12-14 muffins

Author: Browned Butter Babe

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Ube Mochi Muffins

These deliciously chewy muffins are a different take on traditional 'butter mochi.' They aren't too sweet and make a very satisfying afternoon snack.

Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M

Ingredients:

• 2 cups (320g) sweet rice flour
• 1 cup (200g) dark brown sugar
• 3 Tbsp granulated sugar, organic
• 2 tsp baking powder
• ½ tsp kosher salt
• ¼ cup (2 oz) unsalted butter, browned
• 13oz full-fat coconut milk (1 can)
• 2 large eggs, room temp
• 1 tspvanilla extract
• 1 small splash almond extract
• 1 teaspoon molasses, dark corn syrup, or Golden Syrup (for added flavor)
• 2 Tbsp Ube powder
• 2 Tbsp coconut milk
• Non-stick baking spray or butter

Instructions:

1. Preheat your oven to 350°F and place the oven rack in the middle of the oven.
2. Grease a 12-cup muffin/cupcake tin well with either a non-stick spray or butter.
3. In a large  bowl, weigh and measure out the sweet rice flour, brown sugar, baking powder, and salt. Whisk together.
4. In the large measuring cup (I used a 4 cup measure here)  whisk together the coconut milk, browned butter, eggs, vanilla, almond extract, and molasses (or other if using).
5. In a small bowl whisk together ube powder and coconut milk into a paste
6. Combine everything in the large bowl with the flour mixture and whisk/mix until fully combined.
7. Portion batter (with a disher) into your awaiting, greased muffin/cupcake tin. (I ended up have a little excess batter and put that into 2 individual silicon cupcake molds and fit everything on a half-sheet pan.)
8. Bake for 50-60 minutes or until the tops of the muffins are brown and crispy and the muffin springs back when poke it with your finger. If you want a chewier texture bake for less time. 
9. Let the muffins cool  for 10 minutes in the pan, then remove and cool completely on a wire rack.
10. Store your creations in an airtight container for up to 3 days. These muffins can be frozen; to thaw just let muffin/s sit at room temp.

Notes:

This recipe was inspired by the 3JAmigos Butter Mochi Muffin recipe and the Third Culture Bakery in Berkeley, CA In baking I like weighing my ingredients whenever possible; not only is it easier, but it's also quicker. Any food scale will do. Like many people I'm sure, I don't have time to let my eggs come to room temp, which is best for baking. Instead I add my eggs to a whisked mixture of coconut milk and hot browned butter.

https://blog.craft.ninja/2020/09/spooktacular-treats-for-tuesday.html

Did you make this recipe?

Tag @ninja_crafty on instagram and hashtag it #ubemochi

Created using The Recipes Generator

To complete this vignette I used:

A Glass Apothecary jar

Purple water beads

And this lovely ceramic Halloween Tree 

(it can also be purchased at Michaels if you're lucky enough to find one)