recipe from chockylit
Red Bean Paste
1-1/4 cups red adzuki beans
2 tablespoons vegetable oil
1/2 cup sugar
- Cover beans in cold water and soak uncovered, overnight.
- Drain, transfer back to the pot and cover in 5 cups of cold water. Bring to a boil and simmer for about 1 hour and 15 minutes.
- Drain and puree with a hand blender or in a food processor.
- Press through a metal sieve. Note: This is time consuming work. The pureed beans become a thick paste and it takes some time to press through the sieve, clean off the underside, continue pressing until most of the bean puree passes through and the skins are left behind.
- Heat oil in a medium saucepan over medium-high heat. Add pureed beans and sugar. Stir with a wooden spoon for about 3-5 minutes. Transfer to a bowl, cover with plastic wrap, and allow to cool.
- After the paste has cooled, scoop out 1/2″ balls. Cover loosely with plastic wrap so they won’t dry out.
Cupcakes
4 dozen cupcakes
1 3/4 cup strong brewed coffee, hot
147 g cocoa powder
1 3/4 hot milk
675 g all-purpose flour
3.5 tsp baking soda
3/4 + 1/8 tsp baking powder
1.75 tsp salt
1 tbsp cinnamon396 g unsalted butter, room temperature
3.5 cups sugar
7 eggs, room temperature
3.5 tsp vanilla extract
In a medium bowl, stir the coffee and cocoa powder together until dissolved. Stir in the milk. Set aside until cooled to room temperature.
Once the cocoa/coffee mixture has cooled, preheat oven to 350 degrees.
In a medium bowl sift together the flour, baking soda, baking powder, salt & cinnamon; set aside.
In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined; stir in the vanilla. Sprinkle 1/3 of the flour mixture over the bowl and mix until just combined. Add 1/2 of the chocolate mixture, mixing again until just combined. Repeat with remaining flour and chocolate mixtures, ending with flour. Mix only until flour is just incorporated. Do not over mix.
Bake for 21 minutes. Allow to cool completely before frosting.
4 dozen cupcakes
1 3/4 cup strong brewed coffee, hot
147 g cocoa powder
1 3/4 hot milk
675 g all-purpose flour
3.5 tsp baking soda
3/4 + 1/8 tsp baking powder
1.75 tsp salt
1 tbsp cinnamon396 g unsalted butter, room temperature
3.5 cups sugar
7 eggs, room temperature
3.5 tsp vanilla extract
In a medium bowl, stir the coffee and cocoa powder together until dissolved. Stir in the milk. Set aside until cooled to room temperature.
Once the cocoa/coffee mixture has cooled, preheat oven to 350 degrees.
In a medium bowl sift together the flour, baking soda, baking powder, salt & cinnamon; set aside.
In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined; stir in the vanilla. Sprinkle 1/3 of the flour mixture over the bowl and mix until just combined. Add 1/2 of the chocolate mixture, mixing again until just combined. Repeat with remaining flour and chocolate mixtures, ending with flour. Mix only until flour is just incorporated. Do not over mix.
Bake for 21 minutes. Allow to cool completely before frosting.
Matcha Green Tea Frosting
10 oz butter, room temp
1 lb 4 oz cream cheese, room temp
13 cups powdered sugar, sifted
2+ tbsp matcha powder
- Beat butter and cream cheese at medium speed until creamy.
- Sift 7 cups of powdered sugar and the matcha powder into the butter/cream cheese mixture and beat to combine.
- Sift the last 6 cups of powdered sugar into the frosting and mix well. Taste and add more matcha if desired. If the frosting is a little too thick, you can thin with milk.
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