Pandan Cupcakes Recipe

Baking with pandan had always been a dream, and guess what? I made it happen!

If you’re unfamiliar with pandan, it’s a Southeast Asian plant with leaves often used to flavor food.

It has a sweet, nutty taste and a lovely fragrance.

I was lucky enough to find fresh pandan leaves at my local Asian market, but you can also use pandan extract or paste, which is readily available online.

These cupcakes are light and airy, with just a hint of pandan flavor.

They’re perfect for summertime or whenever you’re in the mood for something refreshing and different.

Why do people love pandan cupcakes?

There are many reasons why people love pandan cupcakes.

For one, they’re fragrant and flavorful.

The pandan extract or paste gives the cupcakes a lovely green color and a subtle flavor that’s sweet and nutty.

Leaves are used to flavor the cake batter.

Pandan cupcakes are also relatively easy to make.

The batter comes together quickly and can be baked in a standard muffin tin.

And because there is no need for frosting or filling, they’re perfect for those who want to enjoy a delicious and beautiful cupcake without all the fuss.

So if you’re looking for a unique and flavor-packed cupcake recipe, look no further than pandan cupcakes!

How to make pandan cupcakes?

All-purpose flour: Flour is the main ingredient in cupcakes and provides structure, leavening, and absorbency.

Baking powder: Baking powder is a leavening agent that helps the cake rise.

Salt: Salt is added to improve the flavor of the cake.

Unsalted butter: Butter adds moistness and flavor to the cake.

Sugar: Sugar is used to sweeten the cake.

Eggs: Eggs add structure and moistness to the cake.

Pandan extracts or paste: This is what gives the cupcakes their signature flavor and color.

Milk: Milk adds moistness to the cake.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs, at room temperature
• 1 teaspoon pandan extract or paste
• 1/4 cup milk

Instructions:

1. Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.

2. Mix flour, baking powder, and salt in a medium bowl.

3. Cream butter and sugar until light and fluffy in a large bowl. Beat in eggs, one at a time, then stir in pandan extract or paste.

4. Add flour mixture and milk alternately to the batter, beginning and ending with the flour. Mix just until combined.

5. Divide batter evenly among cupcake liners, filling about three-quarters full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

6. Let cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve plain or with a dollop of whipped cream or frosting of your choice.

Notes:

• If you’re using pandan extract or paste, add it to the batter before adding the milk. This will help prevent the color from bleeding.
• You can use frozen leaves if you can’t find fresh pandan leaves. Just thaw them before using them and squeeze out any excess moisture.

Variations:

• For a lighter cupcake, substitute pandan extract or paste for the milk.
• For a more decadent cupcake, use 1/2 cup milk and 1/4 cup of pandan extract or paste.
• If you want a more robust flavor, increase the pandan extract or paste to 1-1/2 teaspoons.
• The pandan cupcakes are light, fluffy, and full of flavor. Give them a try.

How do you make pandan chiffon cupcakes?

Pandan chiffon cupcakes are made using the same ingredients as regular pandan cupcakes, adding a few tablespoons of tapioca flour.

Tapioca flour helps lighten the cake and gives it a softer, fluffier texture.

Ingredients:

• 1/4 cup tapioca flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs, at room temperature
• 1 teaspoon pandan extract or paste
• 1/4 cup milk

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup muffin pan.

2. Sift tapioca flour, all-purpose flour, baking powder, and salt into a bowl.

3. Cream butter or margarine and sugar together in a separate bowl until light and fluffy. Beat eggs one time, then stir in pandan extract or paste.

4. Add the flour mixture and milk alternately to the butter mixture, stirring just until combined.

5. Fill muffin cups 2/3 full with batter.

6. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

7. Cool cupcakes in the pan for 10 minutes before removing them to a wire rack to cool completely.

Pandan chiffon cupcakes are fragrant, fluffy, and full of flavor.

These pretty green cupcakes are perfect for any occasion!

What makes a cupcake light and fluffy?

There are a few things that can make a cupcake light and fluffy.

One is to use cake flour instead of all-purpose flour.

Cake flour has a lower protein content, making it better suited for cakes and cupcakes.

Another way to make a light and fluffy cupcake are to add a leavening agent, such as baking powder or baking soda.

This will help the cake to rise and be nice and fluffy.

Finally, make sure to cream the butter and sugar together until they are light and fluffy before adding the eggs.

This will give the cupcakes a lot of volume and make them friendly and light.

What ingredient makes cupcakes moist?

There are a few things that can make cupcakes moist.

One is to use buttermilk instead of milk.

Buttermilk is more acidic than milk, which helps to tenderize the cake and make it moister.

Another way to add moisture to cupcakes is fruit purees or honey.

These ingredients will add both moisture and flavor to the cupcakes.

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