These cupcakes make a great afternoon snack or a nice little pick me up anytime of the day. I love the frosting. I can eat it all by itself because it reminds me of red bean ice cream.
Matcha Green Tea Cupcakes with Azuki Red Bean Buttercream
makes one dozen cupcakes
Matcha Cupcakes, adapted from Billy’s Vanilla, Vanilla Cupcakes
3/4 cup + 2 Tbsp cake flour, sifted
3/4 cup all purpose flour
1 cup granulated sugar
1 Tbsp matcha powder
1/2 Tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cut into cubes, room temperature
2 large eggs
1/2 cup whole milk
1. Preheat over to 325 degrees F.
2. Combine flours, sugar, matcha powder, baking powder and salt in the bowl of an electric mixer with a paddle attachment. Mix on low until combined. Add butter cubes and mix until just coated with the dry ingredients.
3. In a large measuring cup, whisk together eggs and milk. Add the wet ingredients to the dry in three additions while the mixer is on medium speed. Scrape down sides of bowl before each addition. Mix until all ingredients are incorporated but make sure not to overbeat.
4. Divide batter among lined cupcake pan, filling a little over 2/3 full. Bake 20-25 minutes, until a toothpick inserted in the center comes out clean.
5. Transfer to wire rack to cool. Once cupcakes have cooled, stamp out center with a small round cutter. Then fill and top with red bean buttercream.
Azuki Red Bean Buttercream, adapted from Buttercream of my lemon raspberry layer cake
8 oz sugar
2 oz water
1/2 cup egg whites
12 oz unsalted butter, room temperature, cut into tablespoons
sweetened red bean paste, to taste
1. Follow directions from link Buttercream
2. Once you have buttercream ready, add about 1/4 cup sweetened red bean paste. You can add more if you’d like a stronger red bean taste. You can use smooth red bean paste or use one that have some whole red beans like I did. If you use whole red beans make sure to use a large enough piping tip to allow the beans to pass.