Chinese · Dessert
Red Bean Paste Cupcakes
A Chinese bakery-style cupcake with a tender, lightly sweet sponge wrapped around a pocket of thick, sticky sweet bean-style paste, finished with a scatter of toasted sesame seeds for crunch and nuttiness.
$1
20 minsPrep
19 minsCook
49 minsTotal
MediumLevel
Nutrition per serving
305Calories
5.5gProtein
10.9gFat
48.2gCarbs
27.2gSugar
3gFiber
196mgSodium
75mgChol
5.9gSat Fat
261mgPotassium
61mgCalcium
1.8mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C (350°F) and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water.
2
Sift the 45g flour and 2g baking powder together into a bowl and whisk in the 18g sugar.
3
In a separate bowl, whisk the 28g beaten egg with the 20g melted butter, 22g milk and 2g vanilla extract until smooth.
4
Pour the wet mixture into the dry ingredients and fold gently just until combined, leaving a few small lumps.
5
Divide half the batter between the two lined cases, then spoon 20g of the date paste (substituting as a red bean-style sweet paste) into the centre of each, and top with the remaining batter so the paste is fully enclosed.
6
Smooth the tops with the back of a spoon and sprinkle each cupcake with the toasted sesame seeds.
7
Bake for 18-20 minutes until a skewer inserted into the cake part (avoiding the paste centre) comes out clean and the tops spring back when pressed.
8
Cool in the tin for 5 minutes, then transfer to a wire rack and cool for at least 10 minutes before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 0.1 oz2g baking powder
- 0.6 oz18g sugar white
- 5/85/8 eggs, lightly beaten (28g)
- 0.7 oz20g melted butter
- 0.8 oz22g whole milk
- 0.1 oz2g vanilla extract
- 1.9 oz55g cooked down with water into a thick sweet paste, cooled date
- 0.1 oz3g toasted, for topping sesame seeds
