Adzukiaduki Red Bean Cupcakes Recipes

Steps:

• Preheat oven to 375°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar as desired. Refrigerate leftovers. Freeze option: Freeze cooled cupcakes in resealable freezer containers. To use, thaw at room temperature. Frost as directed.

Steps:

• Put the adzuki beans in a food processor fitted with a sharp blade, and do a rough chop a few times.
• Add the sugar, oil, and egg whites and pulse until they are blended together with no sugar clumps or bean pieces sticking out.
• Sift the flour, baking powder, cocoa powder, and salt together in a bowl, then pour this mixture into the food processor, and mix until a complete batter is formed. Add enough milk (dairy or otherwise) to the mixture to loosen it up enough to be pourable.
• Pour the batter into lined Texas muffin or regular muffin tins.
• Bake at 350F for 20-25 minutes or until slightly browned on top.
• Let cool for at least 45 minutes, or no longer warm, before adding frosting. I'd recommend my Matcha Green Tea Frosting, a good vanilla buttercream, or better yet an adzuki frosting!

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
• Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
• Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
• Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
• Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
• For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
• Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.