Finally, the day of the delicious barley cupcake has arrived. Yes, we said barley. With help of our friends Sallys Baking Addiction and The Brown Eyed Baker we have tweaked an amazing cupcake and found a way to add more fiber, texture and incredible flavor. They say if something isn’t broke don’t fix it and we agree, so we have combined a few of our favorite bloggers recipes to make the ultimate Mochi Barley cupcake.
For the Cupcakes ( makes approx 14): ( adapted from Sallys Baking Addition)
- 1 and 3/4 cups cake flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3 large egg whites, at room temperature
- 2 1/2 teaspoons pure vanilla extract
- 1/2 cup full-fat sour cream, at room temperature
- 1/3 cup cooked Mochi Barley Japanese pearl barley divided in two
- 1/2 cup whole milk, at room temperature
Filling (Mochi Barley Original)
- 1 14 oz condensed milk
- 1 3.4 oz instant vanilla pudding mix
- 1 cup water
- 1 8oz Cool Whip container
- 1 banana Sliced
- Other half of the cooked pearled barley
For the Frosting: ( Adapted from The Brown Eyed Baker)
- 6 ounces cream cheese, at room temperature
- 1/3 cup powdered sugar
- ½ tsp salt
- 1 cup creamy peanut butter
- ½ teaspoon vanilla extract
- ½ cup heavy cream
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners.
Make the cupcakes:
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy.
- Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Add the egg whites and vanilla extract.
- Beat on medium-high speed until combined, then beat in the sour cream.
- With the mixer on low speed, add the dry ingredients until just incorporated.
- With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Add the pre-cooked pearled barley and stir until combined.
- Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool.
- Mix the condensed milk, pudding mix and water in a bowl and whisk until combined. Set aside for it to set.
- Once it’s set (shouldn’t take long as it’s instant pudding) fold in the cool whip until it’s combined and fluffy.
- Then gently add the bananas and barley into the mix and fold until combined.
- Cut out a center hole in each cupcake and fill it with the filling. Replace the tops of each of the holes with the cupcake you removed.
- With an electric mixer on medium-high speed, beat cream cheese and powdered sugar until pale and fluffy. Add the salt and peanut butter, and beat to combine. Beat in vanilla.
- In another bowl, with an electric mixer on medium speed, whisk cream until medium-stiff peaks form. Fold the cream into the peanut butter mixture. Place icing into a piping bag fitted with a #1 tip. If you don’t have icing utensils you can easily dollop icing on each cupcake and smooth it out with a knife.
* To decorate we like to use a chocolate syrup, mini chocolate chips and a banana chip.
NOTE: If you’re not using quick-cooking pearled barley, which takes 15 minutes to cook in boiling water vs 60 you could save some time in the kitchen by soaking your grains a day before. That makes working with traditional pearled barley SO much easier when considering that NOBODY has time to wait 60 minutes in the kitchen anymore.