Stop and Go Cupcakes

Hidden surprises... mmm

Oh delicious Japanese cuisine.  Your sushi is the bomb-diggity, your miso soup is heavenly and your desserts… awesomely odd pairings.  Among these delightful pairings we have red bean filled treats.  Now some of my favorite red bean filled treats are the daifuku cakes I stock up on at the H Mart. I love every flavor except the green tea flavor, oddly enough. Something about the green tea flavoring being in the glutinous rice cake didn’t quite tickle my taste buds. Never one to completely dismiss flavor pairings, I simply had to try out a solid cake with red bean filling.

Ready to go in the oven...

I took a classic white cake recipe and made it my own by adding some of my beloved mugwort powder!  I splooged some of the homemade red bean paste I made, loosely following <a href=”http://www.justhungry.com/2006/06/notsosweet_tsub.html>this recipe</a>, but adding some honey in the final step.  You could certainly use store bought paste if you have access to it, though!

These were just the perfect sweetness, dense without being heavy; totally delicious!

Moist and delicious!

I urge you to try them.  You know you waaaaaant tooooooooo… you won’t be disappointed.

Red Bean filled Green Tea Cupcakes
1 cup all purpose flour
1/4 cup brown rice flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of kosher salt
2 teaspoons mugwort powder
3 tablespoons olive oil
1/2 cup turbinado sugar
1/2 teaspoon vanilla extract
4 tablespoons liquid egg whites (or 2 egg whites)
1/2 cup plus 2 tablespoons skim milk
About 8 tablespoons red bean paste (one tablespoon per cupcake)

Preheat oven to 350 and line cupcake tin with paper liners. Combine flours, baking powder, baking soda, salt and mugwort powder, set aside. In a mixer, beat together oil, sugar, extract, milk and egg whites on medium until well combined. Add in flour a bit at a time, beating well after each addition. Ladle about 1/4 cup batter into liners, adding a tablespoon of red bean paste on top, then topping the paste with another 1/4 cup of batter. I didn’t have a problem with the paste sinking to the bottom of the cupcake, though I was worried about it at first. They jumped into the oven and baked for about 20 minutes or until a toothpick inserted comes out clean. Makes about 8 cupcakes.

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