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:

• Measure out about 1 dry cup of dried adzuki beans. You will probably have leftover, adzuki beans definitely multiply when cooked. Soak the beans overnight.
• Next day, bring about 4-5 cups of water to a boil, then let the beans simmer for 35-40 minutes or until soft, with the pot lid loosely covered.
• Drain the beans, and measure out 2 cups now that they're cooked. (Save the leftover beans for veggie burger or roasting purposes, or other adzuki confections!).
• Put the cooked beans and 1 1/2 cups of sugar plus a little water into a food processor and puree it until there are almost no more bean pieces left.
• Pour the paste into a colander fitted over a large bowl, and let strain overnight (at least 6-8 hours.).
• When it's all done straining the next day, there should be a lot of liquid in the bottom of the bowl and the paste inside the colander should be nice and thick. It's ready for use now! It can be refridgerated for up to a week, then frozen for a few months for future use.