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


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

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


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

  • Combine flour & baking power. Sift & set aside

  • Combine coconut milk, water, pandan juice & colouring. Mix & set aside

  • In a large bowl, on medium speed of an electric mixer, combine butter, vanilla & salt. Cream until smooth

  • Add sugar gradually and beat until fluffy, about 3 minutes

  • Add in eggs, one at a time, beating well after each addition

  • 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

  • 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

  • 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)

  • 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

“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





Pollution index: wet in manchester


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