Recipe Details

Pandan Cupcake

1. Preheat oven to 180 deg.
2. Sieve flour, baking powder and salt through a fine sieve. Set aside.
3. Beat butter and sugar together until white and fluffy.
4. Add in eggs, one at a time.
5. Add flour mixture, alternating with milk and the pandan extract.
6. Scrape down the sides of your mixing bowl and beat for another minute or two until the batter is well incorporated.
7. Divide the batter equally into a muffin tin that has been lined with cupcake liners.
8. Bake in the oven for 15 to 17 minutes, or until a skewer inserted comes out clean.
9. Ensure that the cupcakes are cooled down to room temperature before you core and fill them.

Pandan gula melaka filling

1. In a pan, add the water to the gula melaka and let it simmer on the stove for about 10 minutes, or until all the sugar has been dissolved and the sugar solution thickens.
2. Let cool to room temperature before adding the desiccated coconut and mix it well.

Coconut Whipped Cream

1. Beat whipping cream with sugar and vanilla on medium high until stiff peaks.
2. Gently fold in the desiccated coconut into the cream.
3. To assemble, core the cupcakes, then fill in with the filling and pipe the coconut whip cream on top as desired.