Who wants a recipe for cupcakes that are easy to make, delicious, and someeewhattt healthy?
Ever since I made anko pudding way back when, I’ve been itching to incorporate them into my baked goods again. Sunday just seemed like a perfect day to try out a new recipe, and if it didn’t go well.. then my dad is always willing to take them to work and share them with his co-workers who are a lot less judgemental about them than me I suppose.
It also gave me a chance to break out the matcha green tea powder — Is it just me.. do you also get that sudden urge to say something like “ha — matcha.. thank you very matcha!!” … just my non-funny sense of humour..
Green Tea Cupcakes with Anko Filling
~ 12 cupcakes
1 1/2 cups all-purpose flour
1/2 cup melted butter
1/2 cup soy milk
1 cup sugar
1 large egg
1 tsp baking powder
1/8 tsp salt
1 tbsp matcha powder
3/4 cup dried adzuki beans
3/4 cup sugar
1/4 tsp salt
Make the anko ahead of time by cooking adzuki beans according to package directions until soft, and then simmering with sugar and salt until a thick paste is formed. Store in a sealed container and let chill overnight or until needed.
Mix the butter, sugar, soy milk and egg together in a large bowl.
Mix remaining cupcake ingredients together in a seperate bowl, and slowly add to the wet ingredients while mixing.
Place paper liners in a cupcake tray, and fill about 1/3 full of batter.
Roll about 1-2 tsp of cold anko into balls, and press gently into centre of batter.
6. Add enough batter to cover the ball of anko (approximately filling 2/3 of the liner).
7. Bake in a 350*F oven for about 20-25 minutes, or until toothpick comes out clean.
I had to taste-test for quality purposes
I’m not sure what the rest of my night has in store, probably not much.. as I should probably get to sleep soon, work week ahead!.. but I have a feeling several more cupcakes will be consumed. Bahahaha.