|These were packaged carefully for Queens to Manhattan|
In honor of Japan, I made a vanilla cupcake with red bean filling and green tea frosting: all the best flavors packed into one delicious cupcake! Here's the recipe (the first one I made all by myself!)
|Behold how carefully packaged these babies are!|
Vanilla Cupcake with Red Bean Filling and Green Tea Frosting (makes ~36 mini cupcakes):
- 1 stick unsalted butter (room temp)
- 1 cup milk (any kind is fine; I used organic whole milk)
- 2 tsp vanilla extract
- 2.25 cups self-rising flour (if you use all-purpose, add 1 tsp baking powder and a pinch of salt)
- 1 cup sugar
- 3 large egg whites (room temp)
- 1 can of red bean paste (available in most Asian supermarkets, especially the Korean ones)
- Frosting: 2 sticks unsalted butter, 1 package 8 oz. cream cheese, matcha green tea powder, powdered sugar.
- Preheat oven 350 degrees Fahrenheit. Line your cupcake pan.
- Beat the butter until fluffy (3-5 minutes). You'll have an easier time if your butter's room temp.
- Add milk and vanilla. Beat again.
- Add flour. Beat again. Don't add flour all at once, or else it'll go flying out of the bowl.
- Alternate adding the egg whites and sugar, beating until everything is mixed.
- Bake for 15 minutes. If they're not ready by then, bake for 2 minutes at a time until a toothpick inserted comes out clean.
- Take 'em out and let 'em cool.
- While they're cooling, make your frosting: Mix together the butter and cream cheese. Add powdered sugar and matcha green tea powder to taste. Easy!
- Now back to the cupcakes: using a sharp knife, cut out chunks in the center so you have little craters for your filling.
- Open the can of sweetened red bean paste and spoon some red bean into the craters. Easy!
- Put green tea frosting on top to cover up the red bean filling.
Another way to donate to Japan: Buy this awesome "Pray for Japan" t-shirt! These are being sold at my school but you can also get them online here.