Green mung bean cupcakes with palm sugar buttercream frosting

Ingredients

1) For Green mung bean Cupcakes :

• ½ cups butter
• ¾ cups sugar
• 2 large eggs
• 1 ¼ cups all purpose flour
• ¼ cups grounded green mung bean
• 1 tsp baking powder
• pinch of salt
• ½ cups milk

2) For Palm sugar butter cream frosting :

• ¼ cups palm sugar and more for garnish
• ¼ cups milk
• 1 pandan leaf
• ½ cups butter
• 1 ½ cups confectioner's sugar or more

3) For Green mung bean paste :

• 60 g peeled green mung bean
• 40 g sugar
• 1/8 teaspoon salt
• 1/3 cups coconut milk
• 1 pandan leaf

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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