Adzuki/Aduki Red Bean Cupcakes – a delicious recipe with adzuki beans, sugar, canola oil, egg whites, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the adzuki beans in a food processor fitted with a sharp blade, and do a rough chop a few times.
2
Add the sugar, oil, and egg whites and pulse until they are blended together with no sugar clumps or bean pieces sticking out.
3
Sift the flour, baking powder, cocoa powder, and salt together in a bowl, then pour this mixture into the food processor, and mix until a complete batter is formed.
4
Add enough milk (dairy or otherwise) to the mixture to loosen it up enough to be pourable.
5
Pour the batter into lined Texas muffin or regular muffin tins.
6
Bake at 350F for 20-25 minutes or until slightly browned on top.
7
Let cool for at least 45 minutes, or no longer warm, before adding frosting.
8
I'd recommend my Matcha Green Tea Frosting, a good vanilla buttercream, or better yet an adzuki frosting!
873
kcal
Calories
39
g
Fat
114
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup cooked adzuki beans (about 1/2 cup dry), 1 cup sugar, ½ cup canola oil, 3 egg whites (or 2 whole eggs), and more.
Yes, Adzuki/Aduki Red Bean Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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