Red Bean Cupcakes


This recipe is vegan, gluten free, sugar free and VERY TASTY!!

Living in the heart of Chinatown I often find myself inspired by less traditional ingredients. This time I decided to take on one of my favourite Asian dessert ingredients: Red (Azuki) Bean.

2.5 cups cooked azuki beans (soaked overnight and then boiled till soft)

1 can light coconut cream

1/2 cup hazelnuts

1/2 cups cocoa

1/3 cups psyllium husks

1 tablespoon stevia

1/3 cup full fat soy milk

1/2 cup buckwheat flour

1 tablespoon gluten free baking powder

1 teaspoon salt

Mix all the ingredients together to form a moist batter. Grease a muffin tray and cupcake paddies to go in each muffin cup. Spoon mixture into each of the paddies to fill. Bake at 180 C (or 160 C for fan forced ovens) for half an hour or 40 mins, until just slightly browned on top.

You can also top these beauties with this simple icing:

1/4 cup vegan margarine

1 teaspoon stevia

2 tablespoons cocoa

1/2 teaspoon vanilla essence

Mix all ingredients together to form a moist icing. Spread on top of cupcakes and sprinkle with desiccated coconut for an extra special finish!


About karen2202

I am writing my PhD on children's yoga and it's place within mainstream education. I am also a yoga teacher in Sydney, Australia.

Posted on January 6, 2012, in Cooking and tagged , , , , . Bookmark the permalink. Comments Off on Red Bean Cupcakes.

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