moon cupcakes
Adapted from Confectionately Yours: Save The Cupcake by Lisa Papademetriou
Servings: 12
Ingredients
- 1 1/4 cups flour
- 2 tbs cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup almond milk
- 3/4 cup sugar
- 1/2 cup yogurt or sour cream
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 1/3 cup canola oil
- 1 can sweet red bean paste
- For the frosting:
- 1/2 cup butter softened
- 1/2 cup shortening
- 4 teaspoons green tea powder
- 3 cups sugar if your green tea is sweetened 3 1/2 cups if unsweetened
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- For the cupcakes:
- Preheat oven to 350 line a cupcake tin with 12 liners
- Roll the bean paste into walnut sized balls, set aside on a sheet of waxed paper and cover lightly with plastic wrap to avoid drying out.
- Meanwhile, mix the dry ingredients ( flour, cornstarch, baking soda, baking powder, salt)
- In another bowl, combine the milk, yogurt,oil, sugar and extracts.
- Gradually combine the two mixtures, mixing well and scraping the bowl sides often.
- Fill cupcake liners 2/3 full, and place one bean ball inside each one.
- Bake 18-25 minutes
- Allow to cool
- For the frosting:
- Combine all ingredients except the milk and beat at medium speed until smooth. Gradually add the milk as needed to achieve the proper consistency.
- Pipe or spread over cooled cupcakes.