Sweet Bean Matcha Cupcakes

Name: Sweet Bean Matcha Cupcakes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 100 g Low-gluten flour (sifted together with baking powder and matcha powder); 1 tsp Baking powder; 2 tsp Matcha powder; 70 g Unsalted butter (brought to room temperature); 30 ml Milk (mixed with yogurt and set aside); 2 tbsp Yogurt; 60 g Sugar; 1 Egg (brought to room temperature); Salt, a pinch; 100 g Sweet red beans (set aside 20 g for decoration)

A Japanese-style pairing of matcha with sweet azuki beans (amanatto). Adding sweet beans in various colors gives the cupcakes a more attractive appearance.

55 min

Easy

0 favorites

Ingredients

Low-gluten flour (sifted together with baking powder and matcha powder) 100 g

Baking powder 1 tsp

Matcha powder 2 tsp

Unsalted butter (brought to room temperature) 70 g

Milk (mixed with yogurt and set aside) 30 ml

Yogurt 2 tbsp

Sugar 60 g

Egg (brought to room temperature) 1

Salt a pinch

Sweet red beans (set aside 20 g for decoration) 100 g

Instructions

Making the batter

Same as steps 1–3 of the sweet chestnut matcha cupcakes (cream the butter, add the sugar, salt, and egg mixture, then alternately add the dry ingredients and the milk-yogurt mixture).

Adding the sweet red beans

Add the sweet red beans and fold them in with a rubber spatula.

Baking

Place paper liners into a muffin tin and use two spoons to divide the batter evenly into the cups. Top with the reserved sweet red beans for decoration. Bake in an oven preheated to 180°C for 30–35 minutes. Insert a bamboo skewer to check; if no batter sticks, they are done.