Japanese Style Mini-Cupcakes with Matcha and Red Bean Paste

Japanese Style Mini-Cupcakes with Matcha and Red Bean Paste

These are bite-sized cakes to snack on when enjoying the cherry blossoms. Take a break with this Japanese flavour.

Ingredients: 32 3-cm diameter bite-sized cupcakes

Pancake mix
100 g
1 tablespoon
1/2 ( 25 g)
20 g
70 ml
15 g
about 80 g
Vegetable oil (for coating the molds)
as needed


1. Put the pancake mix, matcha, egg, sugar, and milk in a bowl and mix with a whisk.
2. Put the chopped butter in a heatproof container. Microwave for 30 seconds at 600W to melt, then add to the bowl.
3. Coat the petit gateau molds with vegetable oil, and pour the batter into the molds with a spoon.
4. Since the batter rises while baking, fill the molds halfway or 2/3 full.
5. Lift the mold tray with both hands and drop it on the counter several times to release any air pockets and even out the surface.
6. Place a small amount of tsubu-an in each mold.
7. Mix the batter and tsubu-an together with a spoon.
8. Bake for 13 minutes in a preheated oven at 170℃.
9. Try this recipe "Mini-Cupcakes with Tea Leaves and Strawberry Jam" (Recipe ID: 2126180)
10. Or, "Mini-Cupcakes with Strawberry Milk Flavour" (Recipe ID: 2168048)

Story Behind this Recipe

I had some tsubu-an, so I made Japanese style mini-cupcakes with matcha.