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!