Tuesday 16 February 2016

Matcha Adzuki Greek Yogurt Chiffon Cupcakes

I was scratching my head over what to bring to a friend's Chinese New Year pot luck gathering session. I rummaged through my fridge and decided to use the Chobani greek yogurt sitting there to bake a batch of wonderfully soft and moist Matcha Adzuki Greek Yogurt Chiffon Cupcakes.

Softness and moistness of these cupcakes aside, eating these are really guilt-free and healthy as really healthy ingredients like matcha powder, Chobani greek yogurt that only contains only 2% fat and Medella's Organic Premium Coconut Cooking Oil are used. Here's a summary of the health benefits of these ingredients:

Matcha Green Tea Powder
Matcha green tea in Japanese culture is the highest quality powdered green tea and is considered one of the most powerful super foods in the market. Health benefits include:

- High in antioxidants
- Rich in Catchen, EGCg
- Enhances calm
- Boosts memory and concentration
- Increases energy levels and endurance
- Burns calories
- Detoxifies the body
- Fortifies the immune system
- Improves cholesterol
- Great flavour

source from here

Greek Yogurt
Greek Yogurt is thick and creamy and you can either eat it on its own or incorporate it in snacks, cakes, desserts, smoothies, etc. Greek Yogurt has many benefits. Here are some of reasons why I'm eating greek yogurt :

- High in protein
- Contains vitamins of cluster B, phosphorous, magnesium and potassium
- Rich source of calcium
- Low in carbohydrates
- Curbs your hunger and may help you to lose weight 
- Easy to digest
- Helps digestive system to function properly
- Versatile as it can be eaten on its own, incorporated in recipes, dessert, smoothies or used as a substitute for milk, sour cream, whipping cream due to its thick texture and rich taste
- Indulgent because of its smooth, rich, thick texture and taste 

source from internet and here

Coconut Oil
Coconut oil has been consumed in tropical countries for thousands of years and packs loads of health benefits which include but not limited to skin care, health care, improving digestion and immunity against infections and diseases. Here are some of the health benefits:

- Treats pancreatitis and alzheimer's disease
- Improves Type 1 and Type 2 diabetes 
- Prevents heart diseases and high blood pressure
          * Increase good cholesterol (HDL)
          * Convert bad cholesterol (LDL) to HDL
- Improves or heals many skin diseases
          * Fungal infections
          * Acne
          * Eczema
          * Keratosis Polaris
          * Psoriasis
          * Rosacea
- Provides peak performance energy
          * Drug-free energy
          * Longer endurance
- Kills candida fungus
- Helps with hypothroidism
          * Increases metabolism
          * Raises body temperature
- Conditions and strengthens hair
- Promotes weight loss
- Cures urinary and kidney infections and protects the liver
- Reduces inflammation and arthritis
- Improves memory and brain function
- Improves digestion, reduces stomach ulcers and ulcerative colitis  
- Effective in healing damaged tissues and infections
- Prevents wrinkles, sagging skin, skin dryness and flaking

Source from here, here and here

You will love this if you are a matcha fan. I've also added in some adzuki beans and these cuppies are just delish!!

Matcha Adzuki Greek Yogurt Chiffon Cupcakes
recipe adapted from here
makes 16 small cupcakes

3 egg yolks
25g sugar
40ml oil (I used Medella's Organic Premium Coconut Cooking Oil)
80g plain yogurt (I used Chobani plain greek yogurt)
80g cake flour
10g matcha powder

4 egg whites
55g sugar

1 can adzuki beans

1.Preheat oven to 180C

2. Sieve cake flour and matcha powder together and set aside.

3. In a mixing bowl, whisk egg yolks a little. Add sugar and whisk till pale in colour.

4. Add in oil and mix well.

5. Add yogurt and mix well.

6. Sieve over the matcha-flour mixture and whisk till flour is just incorporated. Do not overmix. The batter will be very thick. (I fold in the flour mixture with a spatula.)

7. In a clean and grease proof mixing bowl, beat egg white until foamy. Add in sugar and beat at high speed until soft peaks. (Do not over beat till stiff peaks. Better to beat till soft peaks for easy folding into the yolk batter.)

8. Gently fold 1/3 of the beaten egg whites into the yolk batter with a spatula. Fold in the rest of the beaten egg whites in another two batches till just incorporated. (The yolk batter will be very thick. Fold gently without deflating the beaten egg whites. The finished batter should be thick and voluminous, not thin and runny.)

9. Spoon batter into cupcake liners to about half full. Add a teaspoon of adzuki beans and then top it off with another spoon of batter. (The cupcake liner should be about 90% full)

10. Bake in preheated oven at 180C for about 20 minutes. Remove from oven immediately and bang the tray together with the cupcakes on the table top 2-3 times. This helps to prevent the cupcakes from shrinking too much. Leave to cool completely on wire rack.

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe
and Zoe from Bake for Happy Kids

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

1 comment:

  1. Hi LY,

    Love all the ingredients that you used to bake these chiffon cakes. Full of anti-oxidants and so healthful :D




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