I’d be the first to admit that I’m not a huge fan of cupcakes. Given the choice between a cupcake and a slice of cake, I’d invariably go with the slice.
I think it has something to do with the frosting-to-cake ratio and the fact that the few times I’ve made cupcakes, the cake tended to shrink away from the waxy cups, leaving an unsightly gap between cake and cup.
So why did I bake these cupcakes? There were two reasons. One being that it’s the Lunar New Year and the first year ever that my family didn’t make pineapple tarts (dad and mum are away on vacation in Beijing), I couldn’t help but feel that something was missing if I didn’t bake anything for the festive season. The second was a cupcake-related email and blog post by Ivan.
The recipe I chose comes from Cheryl’s The Cupcake Bake Shop. I decided on this particular cupcake because of the Asian elements of green tea and adzuki beans (something in line with the festive season theme) and because of the very pretty photograph of the cupcake’s cross-section in her blog post.
The sis was very skeptical about the flavour combination, especially when I told her about the red bean paste component, but she actually liked the cupcakes when she had them!
I personally liked the taste and texture of the cupcake. The cupcakes did shrink somewhat, especially the ones that I kept at room temperature and the frosting was slightly grainy, but I felt that the cupcakes turned out great overall. Thanks for generously sharing your very inspiring cupcake recipes, Cheryl!
Note: If you do intend to try the recipe out for yourself, be forewarned the adzuki bean paste is indeed very time-consuming to make as Cheryl already states in her recipe.