Skip to main content

Green Pea Cupcakes


Inspired by Angie's  Gluten Free Green Pea Muffins with Poppy and Mozzarella  I made these to try out as I still have some  green pea flour.  I used a basic cupcake recipe but substituted plain flour with green pea flour and added more milk as the consistency was a bit stiff.  These cuppies taste like the Indian Vadai as the main ingredients for these two 'cakes' come from peas.   The only difference is that Vadai is savoury while these cupcakes are sweet.   These green cuppies are moist and soft, something different from the normal cupcakes. If you're game for a change, give this a try!

 





Recipe for Green Pea Cupcakes

                                                    
    Ingredients
    • 200 gm green pea flour
    • 120 gm caster sugar
    • 125 gm butter
    • 150  - 160 ml milk
    • 1 tsp vanilla
    • 2 eggs
    • 2  tsp baking powder
    • 100 gm choc chips, nuts, etc., chopped
    Method 
    1. Beat butter and sugar till light and creamy.
    2. Add in the eggs one at a time, mix well.
    3. Fold in the green pea flour, alternating with the milk, start with flour and end with flour.  Sieve in the baking powder, mix thoroughly.
    4. Toss in the chopped choc bits, nuts, etc.
    5. Divide batter between the cupcake cups.
    6. Bake in a preheated oven @ 180 deg.C for 20 mins.  Test with a skewer till it comes out clean.
    7. Let cupcakes cool in pan for 10 mins. before removing and cooling completely on a wire rack.
    8. Yield :  12 cupcakes

Labels:

Comments

  1. ann lowApril 25, 2013 at 10:50 PM

    I love the colour in this cupcake, must be very delicious with the green pea in it.

    ReplyDelete
    Replies
    1. Sokehah cheahApril 26, 2013 at 5:14 PM

      Before making them,thought they'll be dry but I was totally wrong. Yes, they are delicious in their own way.

      Delete
  2. Angie's RecipesApril 26, 2013 at 2:54 AM

    I eat lots of legumes these days...these cupcakes look beautiful and very delicious with chocolate chips.
    Thank you for the shout out, Cheah.

    ReplyDelete
  3. Yummy BakesApril 26, 2013 at 9:00 AM

    I like your plates and cup liners. Later I come for tea OK?

    ReplyDelete
    Replies
    1. Sokehah cheahApril 26, 2013 at 5:15 PM

      Thank you, Chris. Of course you're more than welcome to join me for tea.

      Delete
  4. My Little SpaceApril 26, 2013 at 6:45 PM

    Oooo...so cool ! Finally, I have the inner look. I've bookmarked this recipe as well from Angie too. Love it.
    Kristy

    ReplyDelete
  5. Jessie-CookingMomentsApril 26, 2013 at 9:23 PM

    Hi Cheah, your green tea cupcakes look very green, haha! I saw green tea powder selling in one of the chinese grocery shops few days ago but I didn't buy becoz it was going to expire in 4 months. Gotta go to find it again on another day!

    ReplyDelete
  6. Christine HoApril 26, 2013 at 9:58 PM

    The colour of the cupcakes are very vibrant. They're really an enjoyment.

    ReplyDelete
  7. QembarDelitesApril 26, 2013 at 11:39 PM

    That looks interesting! Never bake with green pea flour before, not even the popular greenpea cookies! Going to try at least once lol!

    ReplyDelete
    Replies
    1. Sokehah cheahApril 27, 2013 at 10:37 PM

      Yes, Jeannie, you should try the cookies. It's one of my grandniece's favourite, always bugging me to make them :)

      Delete
  8. chow and chatterApril 27, 2013 at 10:23 AM

    oh these are fun never heard of pea flour love the color

    ReplyDelete
  9. Medeja- CranberryJamApril 27, 2013 at 7:35 PM

    Green pea flour sounds so interesting. And the color of these cupcakes is just incredible!

    ReplyDelete
    Replies
    1. Sokehah cheahApril 27, 2013 at 10:39 PM

      Yes, the green colour is simply adorable!

      Delete
    2. Medeja- CranberryJamApril 28, 2013 at 7:50 PM

      I wonder if I would be able to get them in Indian grocery shop.

      Delete
  10. StephanieApril 27, 2013 at 10:51 PM

    lovely cupcake...too bad i cant find green pea here...:(

    ReplyDelete
  11. Christin@SpicySouthernKitchenApril 28, 2013 at 9:55 AM

    These take the cake for the most interesting cupcakes I have seen! Love the color. Have never baked with green pea flour before.

    ReplyDelete
  12. lenaApril 29, 2013 at 12:20 AM

    cheah, nice colour, nice liners and nice plate!

    ReplyDelete
  13. ZoeApril 29, 2013 at 11:24 AM

    Hi Cheah,

    This recipe sounds very unique and interesting. I have never cook or bake with green pea flour before and is now deeply attracted by its deep green jade colour.

    Zoe

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe