Pandan Cupcake Recipe
If you like new flavors, try the Pandan Cupcake Recipe! It's a treat from Southeast Asia. It has a special flavor from pandan leaves. Don't worry; it's not made with panda; it's just the name of the leaf!
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Sifter
- Cupcake Pan
- Cupcake Liners
- Cooling Rack
Ingredients
- 1 cup Butter (unsalted)
- 1 3/4 cup Sugar (unrefined)
- 2 Eggs
- 2 1/2 tsp Baking Powder
- 3 tsp Pandan extract gel
- 1 tsp Vanilla
- 2 1/2 cups All-purpose flour
- Food color Green (optional)
- 1 1/4 cup Milk
Instructions
- Heat the oven to 375°F.
- Place cupcake papers in a muffin tin.
- Mix flour and baking powder in a bowl.
- Cream butter and sugar together.
- Beat eggs, pandan, and vanilla until fluffy.
- Pour flour and milk into the mixture and stir until it's smooth.
- Make sure muffin tins are 3/4 full.
- Bake for 15 - 20 minutes.
- Cool cupcakes on a rack.
Notes
- Use fresh or frozen pandan leaves for the best flavor.
- In the absence of pandan extract, use pandan leaf extract.
- For fluffy cupcakes, do not overmix the batter.
- Make sure to heat the oven to the right temperature.
- Fill muffin tins 3/4 full for proper rising.
- Watch baking time to avoid overcooking.
- Cool cupcakes on a rack after baking.
- Optionally, add green food coloring for a vibrant look.
- Enjoy with tea or a fruit smoothie.