Petitchef

Green mung bean cupcakes with palm sugar buttercream frosting

Other
4 servings
20 min
25 min
Very Easy

Ingredients

4

1) For Green mung bean Cupcakes :

2) For Palm sugar butter cream frosting :

3) For Green mung bean paste :

Preparation

  • 1) Preheat oven to 175°C. Whisk together flour, grounded green mung bean, baking powder & salt, set aside. Beat butter and sugar until pale & creamy.
  • Add in eggs, one at a time, beat well after each addition. Divide batter into cupcake pan lined with cake cases up to ¾ full. Bake for 20-25 minutes or after toothpick comes out clean.
  • 2) Boil palm sugar, milk and pandan leaf over low heat until sugar dissolved, remove and let cool. Beat butter and confectioner?s sugar until fluffy add in palm sugar mixture and beat until combined.
  • 3) Soak peeled green mung bean about 2-3 hours. Steam drained green mung bean about 15 minutes, until the center of a bean become soft.
  • Mashed soft green mung bean into puree. Boil green mung bean puree and other ingredients over a low heat until slightly thicken, remove from heat and let cool.
  • Assemble:
    Fill cooled cupcake with filling using cone method. Frost cupcakes with palm sugar butter cream. Sprinkle palm sugar on top

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Photos

Green Mung Bean Cupcakes with Palm Sugar Buttercream Frosting, photo 1
Green Mung Bean Cupcakes with Palm Sugar Buttercream Frosting, photo 2
Green Mung Bean Cupcakes with Palm Sugar Buttercream Frosting, photo 3
Green Mung Bean Cupcakes with Palm Sugar Buttercream Frosting, photo 4
Green Mung Bean Cupcakes with Palm Sugar Buttercream Frosting, photo 5

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