Mochi Cupcakes With Cream Cheese Icing Gluten Free Recipes

GLUTEN-FREE CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Mix flour, pecans, butter, and brown sugar together in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of the mixture into the bottom of each muffin cup; press to create a flat and even crust.
• Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add sugar and salt; mix well. Beat in eggs one at a time until smooth. Beat in vanilla extract and lemon extract.
• Pour cream cheese mixture evenly over each crust.
• Bake cheesecakes in the preheated oven until set, about 20 minutes. Let cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.

MOCHI CUPCAKES WITH CREAM CHEESE ICING, GLUTEN FREE

Steps:

• Make the cupcakes. In a large mixing bowl, blend well the sugar and softened butter. Blend in the eggs, one by one.
• Make the sour milk. To 1 tablespoon lemon juice, add enough milk to bring it to 1 cup. Let it sit for 5 minutes. It will curdle.
• In another bowl, mix together the dry ingredients (sweet rice flour, baking soda, baking powder, and salt).
• To the butter/sugar/egg mixture, alternately blend in the dry mixture and sour milk. Blend well. Rice flour lacks gluten, so the mixture will become fluffy as you blend.
• Fill cupcake holders about 3/4 of the way. Bake at 350 degrees F for 17 - 20 minutes. When cupcakes are slightly golden brown and a toothpick comes out clean, the are perfect.
• Make the cream cheese icing. Blend well the cream cheese and butter.
• Blend in the powdered sugar, a little at a time.
• Blend in the lemon juice, a tablespoon at a time, tasting as you go.
• Keep the icing chilled in the refrigerator until ready for use.
• Spread on top of cupcakes after they've cooled off.