Azuki Stuffed Matcha Cupcakes

Name: Azuki Stuffed Matcha Cupcakes
Yield: 12 Cupcakes
Cuisine: British
Ingredients: 12 tablespoons ‘Tsubu-an’ (Sweet Azuki Paste) *at room temperature; 125 g Butter *softened; 1/2 cup Caster Sugar; 2 Eggs *at room temperature; 1 & 1/2 cups Self-Raising Flour; 1 tablespoon Matcha Powder *sifted; 1/2 cup Milk; 1-2 teaspoons Rum *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

By adding Matcha Powder to my ‘Basic Plain Cupcakes’ batter, you can make delicious Matcha flavoured cupcakes. Today I stuffed them with ‘Tsubu-an’ (Sweet Azuki Paste). Matcha and Azuki are a very popular combination. Butter and Azuki match very well, too. And Rum goes well with both Matcha and Azuki.

Hiroko Liston @hirokoliston

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Ingredients

12 Cupcakes

12 tablespoons‘Tsubu-an’ (Sweet Azuki Paste) *at room temperature
'Tsubu-an' (Sweet 'Azuki' Paste)
125 gButter *softened
1/2 cupCaster Sugar
2Eggs *at room temperature
1& 1/2 cups Self-Raising Flour
1 tablespoonMatcha Powder *sifted
1/2 cupMilk
1-2 teaspoonsRum *optional

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Steps

1

Preheat oven to 180°C. Line a 12-hole muffin pan with cases.
2

Beat softened Butter and Sugar until creamy. Add Eggs, one at a time, and beat well until light and fluffy. Add the sifted Self-Raising Flour, Matcha Powder and Milk, and mix to combined.
3

Spoon the 1/2 mixture into each case, place 1 tablespoon ‘Tsubu-an’ (Sweet Azuki Paste) in each and slightly press down, then cover with remaining batter. *Note: You don’t need to cover Azuki completely and the batter will melt and cover it by itself.
4

Bake for 20 minutes or until cooked through. Leave in tins for 5 minutes before moving onto a wire rack to cool.