Pandan cupcakes

I wanted to steam them but they won’t come out spongy, so I did it again by baking them! 

Adapted from mymindpatch.blogspot

The ingredients amounts yield about 13 cupcakes!


First blend: 50ml fresh milk, 1 tbsp virgin coconut oil, 1 tbsp sweetened creamer, 2 stalks pandan


Then make meringue from 2 egg whites and 30g cane sugar.


Mix the two egg yolks, one at a time.


Weigh out 90g all purpose flour. Then sift into the egg batter together with 1/4 tsp baking powder.


Mix them! 


Add in the blended ingredients and mix!


Batter ready!


I used my egg tart molds to how the cupcake sheets!


Pour in the batter!


Under preheated oven of 170 degreee celcius, bake 15-18 minutes.


Remove from oven to cool!


Someone can’t wait to eat!



Happy with her cupcake – 17m24d


Close up:


Note:

I tried steaming them and they do look good at first!


But they shrunken once the steamer goes off!


It wasn’t spongy but kuih-ish!

She didn’t complain though!

I did a search and realized that the beating of the eggs could have cause the shrinking of the cupcakes !

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