Matcha Cupcakes with Azuki Bean Frosting

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I’ve been meaning to bake these cupcakes for sometime now, and I’m so glad I finally did! The Matcha Cupcakes were absolutely delicious and the Azuki Bean Frosting complimented the cupcakes perfectly. If you’re in the mood to try baking something more exotic, but still very easy, this is the recipe for you.

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Basic ingredients such as flour, eggs & butter were all purchased from Stater Bros. The matcha powder and red bean paste were purchased from HMart – but you should be able to find them at any Asian supermarket like 99 Market, Mitsuwa or Marukai.

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I only made a dozen of these cupcakes this time, but I really wish I had made more! My dad actually said they were some of the best cupcakes I’ve ever made and the rest of my family really enjoyed them as well. I’ll definitely be baking up some more in the future – maybe for a family gathering or casual event.

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I also finally got to test out my new 1M Wilton frosting tip, which was pretty exciting! I’ve tried out some other less expensive brands, but finally gave into all the Wilton hype and purchased a few tips online. Best. decision. ever.

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For the cupcakes, I used a modified recipe from the The Little Epicurean and for the frosting, I tweaked the Brown Eyed Baker’s vanilla buttercream frosting.

Ingredients & Costs:

Matcha Cupcakes

  • 1 3/4 cup all purpose flour = $0.49
  • 1 cup granulated sugar = $0.16
  • 1 Tbsp matcha powder = $0.19
  • 1/2 Tbsp baking powder = $0.03
  • 1/2 tsp salt = $0.01
  • 1/2 cup unsalted butter, cut into cubes, room temperature = $1.13
  • 2 large eggs = $0.62
  • 2/3 cup milk = $0.37

Azuki Bean Frosting

  • 3/4 cup (6 ounces) unsalted butter, at room temperature = $1.69
  • 2 cups powdered sugar = $0.80
  • 4 tbsp red bean paste = $0.20

Grand Total = $5.69

Directions:

Original recipes makes approximately 12 cupcakes

Cupcakes

1. Preheat over to 325 degrees F. Line cupcake pan with cupcake pan with cupcake liners. Set aside.
2.  Whisk flour, sugar, matcha powder, baking powder and salt in the bowl 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. 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 18-23 minutes, until a toothpick inserted in the center comes out clean. Transfer to wire rack to cool.

Frosting

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the red bean paste, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

You can store any unused frosting in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using. Stores cupcakes in airtight container for up to 4 days.

Thanks for reading this blog post. Feel free to leave comments & questions you may have and I wish you all the best on your next baking adventure!

Happy Baking,

Cindy

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