Thursday, September 24, 2009

Green Tea Yogurt Cupcakes

These cupcakes tasted exactly like what I expected, but even better. They came out soft, spongy and slightly gooey (I under bake them by a few minutes). You can choose to add red bean paste. I baked half a batch with red bean and left the other batch plain.
Caveat: For those that like their deserts very rich, dense and sweet, these cupcakes are not for you. They're a lot lighter, fluffier, and not too sweet. For those that love Asian pastries, these will for sure please your palate. The best part is, I couldn't believe how quick and easy they were to make.

Servings: 18 cupcakes
1 1/2 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 tsp. green tea powder (matcha)
1 cup plain yogurt (I used non-fat vanilla yogurt)
3 large eggs, whisked
1 tsp vanilla extract 
1/2 cup canola oil

1/2 can of red bean paste (I recommend the Ogura-An brand, although I just used a generic brand since it was a lot cheaper. Another option is to boil red beans until soft, then mix the red beans with a generic brand of red bean paste.)

1. Preheat oven to 350 degrees F. Line muffin pan with paper cups.
2. In a bowl, add in (A). Whisk to combine.
3. Add in (B). Whisk and blend until incorporated.
4. Scoop batter into each paper cups until 3/4 full.
**If you want to add red bean paste in the center, scoop cupcake batter into paper cups until 1/2 full, drop 1 tsp. of red bean paste into the center of the batter, then cover red bean paste with batter until it is concealed.
5. Bake for 25 minutes or until toothpick inserted in the center comes out clean. (I baked for 20 minutes so the center would be more gooey)


jowdjbrown said...

It is vacuum sealed in the container until it doubles its volume. best matcha powder perth

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