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,

hosted by Tze of Awayofmind Bakery House