Wednesday, January 9, 2013

Pandan Cupcakes

Pandan and coconut go so well together. Especially in pandan chiffon cakes! This recipe is a take on pandan chiffon cakes but in a miniature version. Note however that here I do not separate the yolks from the whites and beat the whites till stiff (as is the usual case in all chiffon cake recipes). Because there is the risk that using beaten egg whites here can produce a cupcake so airy that it collapses upon being taken out of the oven (see picture below). So in order for the cupcake to keep its rounded top, I chose to beat the whole eggs with the sugar and salt.

Makes about 10 cupcakes

  • 3 eggs
  • 80g caster sugar
  • 1/8 tsp salt
  • 1/4 tsp pandan paste (Koepoe brand, available at Sheng Siong supermarkets)
  • 1/4 tsp vanilla essence
  • 100g cake flour
  • 2 tsp baking powder
  • 80ml coconut milk (Kara brand in tetra-pak)
  • Preheat oven at 180 degrees Celsius/325 degrees F.
  • Beat eggs, sugar and salt till thick and creamy (high speed for 4 minutes). Add pandan paste and vanilla essence. Beat for a few seconds till combined.
  • Sift flour and baking powder. Mix well then add to egg mixture. Use a spatula and fold gently for a few seconds. Add coconut milk and fold till combined. Do not overstir.
  • Bake immediately for 20 minutes.
This recipe may be doubled. Do alternate adding of flour and coconut milk, instead of adding all the flour and all the coconut milk at one go. This prevents the batter from becoming lumpy.

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