Pandan Cupcakes

​For the cupcakes:

1. Preheat oven to 350°F.

2. Sift flour, baking powder and salt into a bowl and set aside.

3. In a large bowl, add sugar and beat in 1 egg at a time with a whisk.

4. Add the melted butter and whisk vigorously to combine well.

5. Add the coconut milk and whisk to incorporate.

6. Add the pandan paste and whisk till batter is a uniform green color.

7. Add the flour mixture and fold well till no lumps remain.

8. To a lined muffin pan, add the cupcake mixture, filling each cupcake paper 3/4 full. 

9. Bake for 20 mins or until a wooden skewer inserted into the center comes out clean.

10. Cool completely before frosting. 

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For the frosting:

1. In a large bowl add the softened butter and a pinch of salt.

2. Sift the confectioners sugar into the bowl.

3. Using a hand mixer combine the butter and sugar for 3 mins.

4. Add the coconut cream and beat for 2 mins till well combined.

5. Leave the bowl in the fridge for 5 min or till it's firm enough to be piped.

 

For the drizzle:

1. Break apart the gula melaka into chunks. 

2. Add 2 cups of water, gula melaka chunks and pandan leaves to a saucepan, turn the heat to medium and bring to a boil.

3. Reduce the heat to low once it starts to boil, continuously stirring till the gula melaka has melted.

4. Strain the mixture through a sieve and return to the saucepan.

5. Turn the heat to medium and bring the mixture  to a boil.

6. Reduce the heat to maintain a low boiling.

7. Add the coconut milk and butter.

8. Simmer till syrup-like consistency is reached, about 50-60 mins.

9. Remove from heat and cool completely.

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To assemble:

1. Remove the cupcake liner from a cupcake.

2. Pipe the frosting onto cupcake.

3. Drizzle syrup on frosting and ENJOY!