Adzukiaduki Red Bean Cupcakes Recipes

ADZUKI/ADUKI RED BEAN CUPCAKES

Adzuki/Aduki Red Bean Cupcakes image

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. Recipe #461840 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.

Provided by the80srule

Categories Dessert

Time 45m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 9

Ingredients

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)

Steps:

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!

Nutrition Facts : Calories 140.3, Fat 4.7, SaturatedFat 0.4, Sodium 77.2, Carbohydrate 21.7, Fiber 1.4, Sugar 8.4, Protein 3.2

ADZUKI/ADUKI RED BEAN PASTE

Adzuki/Aduki Red Bean Paste image

I'm not entirely sure how authentic this is, but I looked up various adzuki bean paste recipes since I can't get canned/jarred nearby. So I came up with this one where the first batch was too sugary so I toned it down and got it right the second time-- it's easy but not quick! Using dried adzuki beans is optimal but canned would probably do in a pinch to cut the night the beans need to soak. They must be soft and squishable. Straining overnight is important, but all in all this is easy. Adzuki paste is used in Japanese and Chinese confections and as a spread, the nutritious properties of the red beans help cancel out the pure sugar!

Provided by the80srule

Categories Jellies

Time P2DT40m

Yield 20 , 20 serving(s)

Number Of Ingredients 3

Ingredients

2 cups cooked adzuki beans (see instructions)
1 1/2 cups sugar
1 tablespoon water (approx, see directions)

Steps:

Measure out about 1 dry cup of dried adzuki beans. You will probably have leftover, adzuki beans definitely multiply when cooked. Soak the beans overnight.
Next day, bring about 4-5 cups of water to a boil, then let the beans simmer for 35-40 minutes or until soft, with the pot lid loosely covered.
Drain the beans, and measure out 2 cups now that they're cooked. (Save the leftover beans for veggie burger or roasting purposes, or other adzuki confections!).
Put the cooked beans and 1 1/2 cups of sugar plus a little water into a food processor and puree it until there are almost no more bean pieces left.
Pour the paste into a colander fitted over a large bowl, and let strain overnight (at least 6-8 hours.).
When it's all done straining the next day, there should be a lot of liquid in the bottom of the bowl and the paste inside the colander should be nice and thick. It's ready for use now! It can be refridgerated for up to a week, then frozen for a few months for future use.

Nutrition Facts : Calories 122.9, Fat 0.1, Sodium 1.2, Carbohydrate 27.4, Fiber 2.5, Sugar 15, Protein 3.9

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