Red Bean Matcha Cupcakes
#MatchaMatcha

INGREDIENTS

Cupcakes

429g all-purpose flour

265g caster (superfine) sugar

1/2 tsp salt

3 tsp baking powder

375ml of milk

125ml vegetable oil

125g unsalted butter, softened

2 tbsp Greek yogurt (can substitute with sour cream)

1 tsp vanilla extract

2 large eggs

1 tbsp matcha green tea powder

2 drops green food gel (optional)

 

Red bean paste

1 cup red beans (I used canned azuki beans)

½ cup sugar

1 tsp vanilla

 

Frosting

1 batch fluffy vanilla buttercream frosting

2 tbsp red bean paste

METHOD

Makes 20

Level: Medium

Red bean paste

Drain the canned red beans and wash under water really well. Allow the beans to drain. Add to a food processor along with sugar. I forgot to show adding the vanilla but add vanilla extract in there too. Process everything really well. Add to a microwave safe bowl. Cover the bowl with plastic wrap and pierce about 4 holes in it. Microwave for 8 minutes. Allow to chill.

 

Cupcakes

Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.

 

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, matcha green tea powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

 

Next, add milk, eggs, yogurt, oil, green food gel (optional) and vanilla extract in a large jug and whisk well.

 

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

 

Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). 

 

Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

 

Frosting

To prepare the frosting add red bean paste and mix until well combined.

 

Set one of the cupcakes aside and crumble. Core the centre of the cupcakes and fill with red bean paste

 

Fit the end of a piping bag with a Wilton 1M tip. And frost the cupcakes in a swirl. Finish off by sprinkling with crumbled cake from one of the cupcakes.

 

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HELPFUL TIPS!

 

STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

 

CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C

 

EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

 

OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).

 

BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.

 

TOOLS:

Large mixing bowls

Spatula

Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag

Tablespoon

Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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