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. Baking DiaryApril 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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Double boiled Black chicken soup

This chicken soup is slightly different from the normal good old chicken soup as it's double-boiled with black chicken.  Flavoured with traditional Chinese herbs like sweet wolfberries /goji berries/Boxthorn fruits, Ginseng aka 'Pau Sum' in Cantonese and Yuzhu aka Solomon's seal rhizome/polygonatum, this soup is believed to be invigorating and nutritious.  According to the Chinese, the black chicken has curative value and it's above that of white chicken meat as the former has less fat. A short introduction to the traditional Chinese herbs.  'Pau Sum' helps to increase energy, enhance healthy blood circulation and also boost the immune system. Wolfberries   helps to improve vision and  nourish the lungs and kidneys. Yuzhu helps to treat dry throat, dry cough, promote production of body fluid and relieve dryness syndrome.  
14 comments
Read on for the Recipe