Last week I made these green tea cupcakes for Botton Cafe and I shared a photo of it on the FB page. So many people ‘liked’ the picture, I figured I would share the recipe here so you can get a taste of it yourself! I don’t have a recipe for the sweetened red beans (‘pat’) because we got the sweet red beans for these cupcakes from Cup & Bowl, another cafe next door to Botton in Itaewon that makes the ‘pat’ in-house for their patbingsu. You can search for a simple recipe online or buy some in a can at most big supermarkets here.
With making anything green-tea tasting, I’ve found that it’s important to use the best matcha green tea powder in order for the color to remain bright and for more intense green tea flavors. So I recommend splurging on the good stuff- a little will go a long way, so it will last you a while. :)
Anyway, without further ado, here’s what I did:
Vegan Green Tea Cupcakes
makes 11-12 cupcakes
260g all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp matcha green tea powder
180g organic cane sugar
250g cold water
92g canola oil
12g apple or rice vinegar
30g silken tofu
1 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp salt
1. Preheat oven to 340F or 170C. Prepare cupcake pan with paper liners.
2. Sift all the dry ingredients together in a large bowl (flour, baking soda and powder, and green tea powder).
3. Blend all the wet ingredients (sugar, water, oil, vinegar, tofu, extracts, and salt) together with an immersion blender, until the tofu is completely blended in.
4. Mix the wet with the dry ingredients until most of the lumps are gone.
5. Scoop batter into the cupcake liners and place in oven. Bake for about 20 minutes, or until a toothpick inserted comes out clean.
65g non-dairy butter
65g vegan shortening
220g powdered sugar
30g organic soy milk
1Tbs rice syrup
1 tsp vanilla extract
Sweet Red Beans (pat), about 1 1/2 cups or 1 can.
1. Using an electric mixer, cream the butter, shortening and powdered sugar together in a large bowl.
2. Add the rice syrup and vanilla extract and mix together. Little by little, add the soy milk so that the frosting becomes smooth and creamy.
3. Spread some buttercream on top of a completely-cooled cupcake and then scoop a little out of the middle to make a little ‘well’ or bowl.
4. To top it all off, spoon some sweetened red beans into the frosting well. Serve and enjoy!