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
Yield: 12-14 muffins
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
- 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
- Preheat your oven to 350°F and place the oven rack in the middle of the oven.
- Grease a 12-cup muffin/cupcake tin well with either a non-stick spray or butter.
- In a large bowl, weigh and measure out the sweet rice flour, brown sugar, baking powder, and salt. Whisk together.
- 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).
- In a small bowl whisk together ube powder and coconut milk into a paste
- Combine everything in the large bowl with the flour mixture and whisk/mix until fully combined.
- 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.)
- 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.
- Let the muffins cool for 10 minutes in the pan, then remove and cool completely on a wire rack.
- 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.
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.
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)