I start my first Vegan MoFo with these cupcakes. The idea was born last year while I was eating with a friend in a Japanese restaurant in Berlin. After the meal we had two desserts each of a a kind green tea panna cotta topped with azuki beans and caramel. I was thinking about repoducing it at home, but I suddenly changed my mind and turned it into a cupcake. The recipe was almoust ready, but in my opinion too sweet. For this reason I opted for the azuki beans paste as filling. Its flavour is almoust sugarless and balances the sweet frosting.
For the batter
1 1/2 cup all purpose flour
3/4 granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup soy milk at room temperature
1/3 cup canola oil
For the green tea frosting
1 cup soy butter at room temperature
2 1/2 cup confectioners sugar
2 tsp green tea powder
2 tbsp cornstarch
2 tbsp soy milk at room temperature
For the azuki beans paste
1/2 cup dry azuki beans
1 tbsp agave syrup
pinch of salt
For the caramel
1/2 cup brown sugar
Start by preparing the azuki beans paste. Soak dry beans overnight, then boil for 1 ½ hours until soft. Drain and reserve a few beans to garnish the cupcakes.
Purée the beans with a blender and stir into agave syrup. Add cooking water if the paste is too thick. Allow to cool completely and set aside.
Preheat the oven to 180°.
For the batter whisk in a bowl soy milk and canola oil. In another bowl measure out flour, caster sugar, baking powder, baking soda, and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans, transfer to the oven and bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.
For the frosting beat soy butter, confectioners sugar, green tea powder and cornstarch for a couple of minutes. Add soy milk and keep beating until fluffy.
Cut a cone shape out of each cupcake and cut the point off the cone Fill the hole with the azuki beans paste and replace the top. Place the frosting in a pastry bag fitted with a star and pipe on the top of each cupcake.
For the caramel warm a pan over a medium heat for a few seconds, then pour sugar in. Leave the sugar until it begins to melt. Stir gently with a spatula and cook until the colour becames dark amber.
Pour the caramel on the frosting and garnish with azuki beans.