These cupcakes are actually called “Shoot The Moon Cupcakes” and the recipe came from a book my stepdaughter had been reading lately. I have to say, I LOVE the book. I have no clue what happens in them because I have only read the recipes- but the recipes sound so good the storyline MUST be good.

One day I will find time to read fiction. Right now all I read is nonfiction. Recipes are nonfiction, right?

Wait.

I think recipes are fiction until you make them. Yes, that’s it.

They need to re categorize cookbooks, DIY books and self help into a section called “nonfiction until reader takes action”

That makes sense to me….

Until then, there’s cupcakes.

I made these with my stepdaughter one afternoon that I had unintentionally got her out of school early. I say unintentionally because I had plans to organize my paperwork and closets. You see… I have been in the middle of a three month project of simplifying, purging and organizing. It’s almost done. I can almost say everything is in it’s proper place and if/when I need ______ I’ll know exactly where it is.

I once heard a home organizer say, “If I came to your house and asked for a fork, you’d know where to get one. It should be like that with everything.”

And, for the most part it is. My trouble areas were books, old CDs and DVDs and assorted paperwork (ie, bills, kids art, clipped recipes, lists, receipts, coupons, etc) Now I have a home notebook that contains all that, and it gets “purged” weekly. Taaa-Daaaa! Now: If only I can remember to purge it weekly.

Back to the early dismissal: Next to the elementary school, there is a 55+ community. Someone had left a crock pot in the laundry room, attempting to pass it on to someone else.

That kind deed made the swat team come out and the authorities to lock down the entire block, including the school. Once the scare was over, I headed over to pick her up, thinking she’d be ready to get out of there, and making cupcakes fixes anyone’s day, right?

As I mentioned earlier, these came from a book she had been reading, they are a vanilla-almond cupcake with a red bean paste center and green tea buttercream.

I had never had red bean paste…

It’s ogmygoodness good. Imagine re-fried bean texture with buttercream flavor. Oh yessssssss.

I’m going to be creating a lot more stuff with this.

The paste rolls nicely into little balls, that you insert into the middle of each cupcake before cooking.

Just like that.

Then, after you bake and cool them, you frost them with a butter cream made with green tea powder. I adjusted the frosting recipe quite a bit since my green tea powder was presweetened.

Man, I love my local Asian Market.

Now, I have a little confession. I made these twice in one week. Mainly because they are that delicious, and also because I had more of that bean paste leftover and my creative juices were all dried up. But, (if you can’t tell yet) they’re flowing again.

Sometimes, just taking a break and curling up with some good non fiction makes the perfect remedy for dehydrated creative juices. 🙂

Print Pin

moon cupcakes

Adapted from Confectionately Yours: Save The Cupcake by Lisa Papademetriou

Course Dessert

Prep Time 15

Cook Time 22

Total Time 37

Servings

Author Michelle Keith/ The Village Cook

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.