Adzuki/Aduki Red Bean Cupcakes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The East meets the West in this yummy recipe that celebrates adzuki beans! I love all kinds of adzuki confectionery, and wanted to try making a Western cupcake using the same idea. Your adzuki beans MUST be cooked so cooking them isn't accounted for here; and canned adzuki will do in a pinch. These cupcakes came out delicious though with a little more work than my stand-by cupcake recipe. Matcha Green Tea Frosting/Icing pairs well with it because I love green tea and red bean flavors together, but I'm working on an adzuki frosting next! This yields about 24 cupcakes and 6-7 Texas Muffin sized ones. Ingredients:
1 cup cooked adzuki beans (about 1/2 cup dry) |
1 cup sugar |
1/2 cup canola oil |
3 egg whites (or 2 whole eggs) |
2 cups all-purpose flour |
1 tablespoon baking powder |
1 tablespoon cocoa powder |
1/4 teaspoon salt |
milk, as needed (or soymilk, almond milk, etc) |
Directions:
1. Put the adzuki beans in a food processor fitted with a sharp blade, and do a rough chop a few times.
2. Add the sugar, oil, and egg whites and pulse until they are blended together with no sugar clumps or bean pieces sticking out.
3. Sift the flour, baking powder, cocoa powder, and salt together in a bowl, then pour this mixture into the food processor, and mix until a complete batter is formed. Add enough milk (dairy or otherwise) to the mixture to loosen it up enough to be pourable.
4. Pour the batter into lined Texas muffin or regular muffin tins.
5. Bake at 350F for 20-25 minutes or until slightly browned on top.
6. Let cool for at least 45 minutes, or no longer warm, before adding frosting. I'd recommend my Matcha Green Tea Frosting, a good vanilla buttercream, or better yet an adzuki frosting!
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