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Thursday, May 22, 2014

Pandan Sponge Cupcakes

As I said earlier, these days I'm crazy about cupcake baking and also because I have so much of cupcake casings bought by my sister.  All of the same design and size, I must try to use them so that I can soon buy others.  BTW, I don't like keeping too many things in my kitchen and house.  My friends who came visiting always say that they won't miss a thing in my house cos' they don't have much to see.  


Another easy cupcake recipe where I used pandan paste and coconut milk powder.  I baked these aromatic and not too sweet cupcakes in 2 batches with different temperatures.  Both turned out well, so which to follow will depend on own preference.  These cupcakes can be served topped with icing, fresh fruits or just serve plain.
Verdict 1 - Baked at 140 degrees C for 20-25 minutes.  Light crust colour and cupcake doesn't shrink after cooling.
Verdict 2 - Baked at 190 degrees C for 15 minutes.  Darker crust colour and cupcake does shrink a litter after cooling.
Visit this site for Its' Nutritional Facts
Ingredients
[makes 22-24 pieces - depends on size of paper casings]
Ingredients A - mix together in a bowl
20 ml pandan paste *
40 ml milk
40 ml corn oil
some green colouring - optional
*  blend several blades of pandan leaves with a little water.  Strain and keep in a container and store in the fridge for at least several hourse to let it  settle.  Use the green paste only and discard the pandan water.
Ingredients B - sifted together
130 gm cake flour
50 gm coconut powder [4 tbsp]
1/2 tsp baking powder
1/2 tsp salt
Ingredients C
4 eggs
90 gm castor sugar
  1. Prepare ingredients A, set aside.
  2. Prepare ingredients B, set aside.
  3. Line baking tray with paper casings.  Preheat oven at 140 degrees C or 190 degrees C.
  4. Whisk ingredients C in a mixing bowl on high speed for 3 minutes.  Reduce to medium speed, continue to whisk until light and fluffy [about 5-10 minutes].  Turn to low speed and continue to whisk for another 5 minutes until thick and creamy.
  5. Use to a hand whisk to fold in the flour in 3 batches until well combined.
  6. Pour some flour batter into ingredients A, stir to mix well.  Pour this mixture into egg/flour batter.  Fold lightly until well combined.
  7. Spoon batter into prepared paper casings until 90% full.
  8. Bake in preheated oven [lower rack] for 20-25 minutes if using 140 degrees C temperature OR 15 minutes with 190 degrees C temperature.
  9. Remove to cool on wire rack before storing or serve immediately.

This post is linked to Little Thumbs Up May Event - Milk Theme 
organised by Bake For Happy Kids and My Little Favourite DIY,
Photobucket

14 comments:

Phong Hong said...

Kimmy, I like your pandan sponge cakes! I reckon my mum prefer the browner top. She feels that the browns ones taste better. I am going to try this recipe :)

Kimmy said...

Hi Phong Hong, you made the right choice. I prefer the browner crust too cos' the top will not be sticky after cooling. But if there is topping over it both are okay.

Betty said...

Hi Kimmy

Coincidently I have the ingredients in my pantry. Will try out. By the way I am getting a new oven to try these bakes. Which brand is most relaible for a portable one, any recommendation? Thks.

Aunty Young(安迪漾) said...

Hi Kim,

your cupcakes always looks soft,fluffy and delicious. Especially with pandan flavour, I love it! So could you please "throw"
few cups for me ? he....he...

Victoria Bakes said...

this looks truly soft and awesome Kimmy!

Kimmy said...

Hi Betty, I have used a built-in oven [Elba brand] for 20 years but it's now defective cos' I couldn't find the thermostat spare parts. Fiamma KL never respond to my request for help. Now I'm using a local brand for more than 3 years already, Pensonic [26L] oven cos' they have a Sales & Service Centre near my home. Price was around RM 200. There are a few models. I suggest you choose one with bigger capacity.

Kimmy said...

Hi Aunty Young, agree it's soft, fluffy and very fragrant. Taste wise is good too. Okay, I'll throw some over - catch it then, hehehe!

Kimmy said...

Hi Victoria Bakes, I dare not attempt the complicate recipes. But I always admire your creativity in baking. All looks so professionally done and presented.

Luv Sweet and Savory said...

Hi Kimmy, I like the browner ones ...each of your cupcakes are so nicely baked. Sometimes i have 'laughing' cupcakes (cracked) and need to camouflage with frosting.

mui mui said...

Hi Kim,
Your pandan cupcakes looks so good!
Soft and spongy. I am going for the brown crust too. Like!!
mui

Jeannie Tay said...

Hi Kimmy, I have bake spongecakes using Sonia of Nasi Lemak Lover's recipe and they were very nice. Yours looks just as good...will try when I have pandan juice:D

Kimmy said...

Hi Karen, I don't mind if they are cracks but I'm afraid that it's dense, oily or too sweet.

Kimmy said...

Hi Mui Mui, me too going for the browner crust cos' I find the lighter crust ones have sticky top the next day.

Kimmy said...

Hi Jeannie, I find this recipe quite convenient cos' it uses coconut milk powder and I can bake it anything so long as I have a packet in the kitchen.

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