家中雪櫃剩餘少量熟紅豆粒，不想浪費食材，心想：“不如用來做蛋糕仔吧！”在參考簡易朱古力杯子蛋糕食譜後，一個新的紅豆綠茶杯子蛋糕食譜便誕生了(其實EC不同口味的杯子蛋糕就是由同一個基本配方變化出來的)。由於家中沒有希臘乳酪，所以今次食譜改用了自製buttermilk(中文好像叫白脫奶或酪奶)。白脫奶能使烘焙食品更濕潤、軟熟及鬆軟，若你吃過buttermilk pancakes 你應會明白EC的意思。 白脱奶內的酸性與梳打粉混合後會產生化學作用釋出二氧化碳，氣體受熱膨漲後便令蛋糕變得鬆軟。這些酸性物質亦有助於軟化麵糊中的筋使蛋糕更軟熟。至於為何用白脱奶做的蛋糕比用牛奶做的濕潤，這只是經驗之談，EC並不了解箇中原因，或許也跟酸度有關吧！
淡牛油 (凍, 切小粒) 115克
熟紅豆粒 (已煮軟並瀝乾水) 1/2杯 (可不加)
I had some leftover cooked red bean in my fridge and I wanted to use them up so I thought, “why don’t I put them in my cupcakes?” With reference to my Easy Chocolate Cupcakes recipe, this new recipe for Green Tea Cupcake was created (actually my cupcakes are mostly evolved from the same basic cupcake recipe). I have used up my Greek yogurt so I switched over to homemade buttermilk. Buttermilk makes baked goods extra moist, tender and fluffy. If you have tried buttermilk pancakes you will know what I mean. This is because the acids in buttermilk, when combined with the baking soda, releases carbon dioxide gas. When heated, these gas bubbles will expand and make cakes extra fluffy. The acids also help tenderize the gluten in the batter and make cakes softer. I have no idea why adding buttermilk (instead of milk) makes cakes more moist whatsoever… I just know it from my experience. Perhaps it is also due to the acidity of buttermilk.
If you’d like to read more about buttermilk, click here for an article from Fine Cooking.
Recently, I’ve been asked why I use both cake and all-purpose flours in my cupcake recipes. Let me explain it this way… if I were to make cupcakes with buttercream frosting, I would include both cake and all-purpose flour because I neeed sturdy cupcakes that can withstand the weight of the buttercream but at the same time have a tender texture. On the other hand, if I were to make cupcakes without frosting, I would use only cake flour. I actually love unfrosted cupcakes as I prefer less sweet. I love to eat them fresh and warm. If I eat my cupcakes the next day they are make, I usually cut them in half then toast them briefly in my toaster oven until the outside is crunchy. Then I would spread a thin layer of margarine on top. Sometimes, they taste even better than whey they are freshly made!
Green Tea Cupcakes With Red Bean
Cake and pastry flour 145 g
Green tea powder 15 g
Superfine sugar 120 g
Salt 1/4 t
Baking soda 1/2 t
Baking powder 3/4 t
Unsalted butter (cold, cut into cubes) 115 g
Eggs, large 2
Milk 120 g
White vinegar or lemon juice 1/2 T
Red bean (cooked and drained) 1/2 C (optional)
Make buttermilk substitute by combining vinegar/lemon juice and milk. Give the mixture a quick stir then let it sit for 5 to 10 minutes. Mixture will curdle.
Preheat oven to 350ºF/180ºC . Line standard cupcake pan with 12 cupcake liners.
Combine and sift the first six dry ingredients in a mixing bowl. Stir with a whisk or fork until thoroughly combined.
Add cold butter cubes to the dry ingredients. With a hand or stand mixer, mix on low speed until mixture resembles wet sand or bread crumbs. If your butter is too warm or you over mix your ingredients you will get a dough.
Add eggs and buttermilk. Stir on low speed until well combined (batter will be runny). Fold in cooked red beans if using.
Divide batter evenly among lined cups. Bake for 15 to 20 minutes in the preheated oven, or until done (it took 16 minutes in my oven). Please adjust oven temperature and time for your own oven accordingly.
Let cupcakes cool in pan for about 5 minutes then transfer cupcakes to a cooling rack to cool completely. Do not let cupcakes cool in pan as condensation will make the cupcakes soggy and may even cause the liners to pull away from the cupcakes.