IMG_8268Recipe adapted from Bitter Sweet Spicy

Ingredients (makes 12 cupcakes)

Pandan cupcakes
200g cake flour
1/2 tsp baking powder (double acting)
125g unsalted butter, softened
1/2 tsp salt
1/2 tsp vanilla paste / essence
200g castor sugar * i used 88g
2 large eggs, at room temperature
75g coconut milk (from a box) + 25g water
2 tbsps pandan juice
a few drops of green colouring * i omitted

Gula melaka swiss meringue buttercream
50g gula Melaka, crushed
2 pandan leaves, torn lengthwise & tied a knot
1/8 cup water
3 large egg whites
60g granulated sugar (Reduced from 110g in original recipe)
150g unsalted butter, at room temperature and cubed
1 tsp pure vanilla paste
1/4 tsp salt

IMG_8269食材(可做12个杯子蛋糕)

班兰杯子蛋糕
蛋糕粉 200克
泡打粉 半小匙
无盐黄油 125克,软化
盐 半小匙
香草精/香草糊 半小匙
绵白糖 200克 *我用了88克
鸡蛋 2大颗,室温
椰浆 (盒装)75克 + 水 25克
班兰汁 2大匙
绿色食用色素 *我没用

椰糖奶油霜
椰糖 50克,切碎
班兰叶 2片,以长处撕开后打结
1/8 杯水
蛋白 3颗
糖 60克 (原食谱用了 110克)
无盐黄油 150克,室温并切丁
香草糊 1小匙
盐 1/4 小匙

Directions/做法

IMG_8272– Preheat oven to 180°C. Line muffin pan with cupcake liner or, if using cupcake paper cups, place cups onto a baking pan
烤箱预热至180摄氏度。麦芬烤盘铺上纸拖

– Combine flour & baking power. Sift & set aside
面粉和泡打粉混合、过筛待用

– Combine coconut milk, water, pandan juice & colouring. Mix & set aside
椰浆、水和绿色素混合

– In a large bowl, on medium speed of an electric mixer, combine butter, vanilla & salt. Cream until smooth
容器中以中速将黄油、香草精和盐搅拌均匀

– Add sugar gradually and beat until fluffy, about 3 minutes
加入糖,打发,约3分钟

– Add in eggs, one at a time, beating well after each addition
鸡蛋一颗一颗加入,每加入一颗拌匀后再加入下一颗

– Add the dry ingredients in three parts, alternating with the coconut milk mixture. With each addition, beat until the ingredients are incorporated, taking care not to over beat
粉类食材分3次、和椰浆以交替方式加入。每次加入食材拌匀后,才加入下一份食材。千万不可过度搅拌

– Fill paper cups or muffin pan with batter, 3/4 full and bake in middle rack of oven for 20 to 25 mins. cool cakes completely
面糊倒入纸拖至7分满。送入烤箱中层烤20 至 25分钟。取出后待冷却在裱上奶油霜

– Prepare buttercream: first, prepare gula melaka syrup. combine water, gula Melaka & pandan leaves in a heavy-based saucepan over medium low heat. Stir until all the sugar has melted
准备奶油霜:先将水、椰糖和班兰叶以中小火加热至糖完全融化为止。中间不停搅拌

– Continue heating up the syrup & let it reduce slightly, about 3-4 minutes. Remove from heat, strain & leave aside to cool completely to room temperature The syrup will thicken as it cools. If it becomes too thick, thin out with a little bit of water before using
待椰糖浆稍微收干后,约 3至4分钟,离火过筛。让其完全冷却。冷却后的椰糖浆会变得浓稠,所以使用前需加点水,调稀后再用

– Combine egg whites, sugar and salt in a heatproof bowl over a pan of simmering water. Whisk frequently, keeping it over the heat, until the mixture reaches about 70°C and the sugar has dissolved (rub some between your fingers – if it feels grainy, it hasn’t dissolved)
蛋白、糖和盐隔水加热,以打蛋器不停搅拌直到白糖完全融化,而蛋白液达到约70摄氏度温度。您可将蛋白液用手指触捏。如感觉有点颗粒,就意味着糖还未完全融化

– Transfer the mixture to a mixer and beat on medium-high for about 5 minutes, until stiff peaks have formed and the mixture has cooled to room temperature.Turn down the speed to medium and start adding small chunks of butter, checking that it has incorporated before adding more. Keep beating until the mixture comes together, this will take about 5 minutes.With the mixer running, add in the gula melaka syrup, one teaspoon at a time, beating until well combined between each addition. You need not use all the gula Melaka syrup. Just add enough
将蛋白液倒入容器,以中高速打发 5分钟直到硬性状而蛋白液也回温至室温。转换至中速继续打发,慢慢加入切成小丁的黄油。每加入一次黄油,拌匀后再加入下一份的黄油。将蛋白霜和黄油打发、混合后(约5分钟),椰糖浆以一小匙一小匙加入。拌匀。注: 椰糖浆无需全部加入,适量即可

IMG_8267i am submitting this post to Best Recipes for Everyone #5 ~ My Little Cupcakes hosted by Fion of XuanHom’s Mom Kitchen Diary

Best_Recipesand
“Cook & Celebrate: Christmas 2014″ event
hosted by Baby Sumo of Eat your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe

xmas

 

 

 

Pollution index: wet in manchester

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(13) Comments

  • Fion@轩宏妈 (December 24, 2014)

    打令打令,圣诞快乐
    我要一个交换!!

  • Jozelyn Ng (December 24, 2014)

    Merry Chrismas & Happy New Year 2015!!!

  • Mel (December 24, 2014)

    Merry Christmas to you ….. and happy holidays! Enjoy yourself….

  • Kimmy (December 24, 2014)

    Hi Victoria, very Asian flavour cupcakes. Haven\’t thought of using gula melaka in buttercream for cupcake topping.Nice. Seasons greetings to you.

  • Esther Lau aka Copycake Kitchen (December 24, 2014)

    Wow!You also made pandan cupcake, let\’s exchange…haha… Merry Christmas !:)

  • May Law (December 24, 2014)

    亲亲的班兰蛋糕青青的, 很香呀!
    加上挤的高高的奶油霜, 添加美味了。 圣诞节快乐哦!

  • Karen Yap (December 24, 2014)

    Hi Victoria,
    These cupcakes are so grand and royal looking.
    Merry Christmas to you & family!

  • 婉婉下午茶 (December 25, 2014)

    哎哟,那颜色搭配美得不得了啊♥♥还有我喜欢的班兰和椰糖~
    我偷偷呆在这。。吃得满嘴都是,你看到吗?^^

    • 婉婉下午茶 (December 25, 2014)

      还有,祝你圣诞快乐!!

  • Irene Myme (December 25, 2014)

    Merry Christmas to you ^o^
    有椰糖的pandan杯子蛋糕一定超香,我特爱呢。。。谢谢分享哦~

  • lena (December 26, 2014)

    i believe the gula melaka buttercream is one great stuff! merry xmas to you, victoria!

  • dianaquek (January 2, 2015)

    I wish I could frost my cupcakes like this too Victoria!

  • Zoe (@bake4happykids) (January 5, 2015)

    Hi Victoria,

    I have noticed that you like the recipes from Faeez\’s blog a lot… Me too! These cupcakes look very yummy!

    Zoe

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