Prep 20 mins
Cook 25 mins
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.
- 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)
- Put the adzuki beans in a food processor fitted with a sharp blade, and do a rough chop a few times.
- Add the sugar, oil, and egg whites and pulse until they are blended together with no sugar clumps or bean pieces sticking out.
- 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.
- Pour the batter into lined Texas muffin or regular muffin tins.
- Bake at 350F for 20-25 minutes or until slightly browned on top.
- 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!
Great cupcakes! I used the whole eggs option and gluten free cake flour, and it really worked well, no need to change anything else. For frosting I used whipped coconut cream with vanilla.<br/>Thanks for sharing, I'm curious what kind of adzuki bean frosting you'll invent if you do so ;-)