Skip to main content
logo
Food Advertising by

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

Comments

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

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

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

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

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

    ReplyDelete
    Replies
    1. Will look forward to your version soon, Kristy!

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

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

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

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

    ReplyDelete
    Replies
    1. Yes, the green colour is simply adorable!

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

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

    ReplyDelete
  11. 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. cheah, nice colour, nice liners and nice plate!

    ReplyDelete
  13. 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

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen.   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster.











Recipe for Wife Biscuit (Lo Por Paeng)  老婆餅 
Ingredients
Filling
120 gm candied winter melon, finely chopped5 ml oil15 gm caster sugar40 gm koh fun50 ml waterMethod Add sugar to the chopped winter melon, mix in the oil, water and mix lightly together.Add in koh fun and mix to form a paste.  (Add in a bit more water if p…