pandan flava

I wanted to use finish the coconut milk left from my failed attempt of pandan chiffon cake that turned out more like pandan kueh...it honestly tasted like one and even my family all thought it was kuehs....

So today I decided to make pandan cupcakes but because I didnt have the real pandan leaves I had to make use of what I had with the paste.

Ingredients:
1/2 teaspoon of pandan paste mix with 2 teaspoon of pandan juice
1/2 cup coconut milk
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs
1 cup sugar
1/2 cup oil or cooled melted butter (I used oil)

Preheat the oven to 180 Degrees Line cupcake tins with baking papers
Mix 1/2 cup of coconut milk pandan with the pandan paste mix.
Place the eggs and sugar in electric mixture and beat till cream in colour.
On low speed, beat in the oil or melted butter and pandan mix.
Beat till well combined.
Pour in coconut milk/pandan mix and mix till it is well combined with the mixture. Fold in flour.
Bake until a skewer inserted into the middle of the cupcake comes out clean, about 20-25 minutes. Frost with Coconut Milk Buttercream frosting.


- COOLED & FROSTED CUPCAKES

Coconut Milk Buttercream Frosting
1 cup butter
2 to 4 cups confectioners sugar
1/4 cup coconut milk
1 tsp. vanilla extract

Place butter, 2 cups icing sugar, ½ cup of milk and the vanilla extract in a free-standing mixer (or you can beat it by hand) and beat on medium-low speed. Add the rest of the icing sugar until you reach a desired consistency. Spread on top of cupcakes!


I was too impatient to wait for the cupcakes to cool so the frosting I put on top melted really fast =)

I think my cupcakes turned out better than my chiffon cake, well at least it's safer to bake cupcakes haha. I shall try chiffon cake again and conquer it! (or just buy it from the chinese bakery easier la)

Mum in law says cupcakes were soft and the icing turned out nice and the smell was the best! haha....mmmmmmm yummmmyyyyy