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.
12 tablespoons ‘Tsubu-an’ (Sweet Azuki Paste) *at room temperature
125g 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 to 2 teaspoons Rum *optional
- Preheat oven to 180°C. Line a 12-hole muffin pan with cases.
- 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.
- 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.
- Bake for 20 minutes or until cooked through. Leave in tins for 5 minutes before moving onto a wire rack to cool.
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