Thursday, August 5, 2010

Pandan Sponge Cupcake




Recipe

Ingredients (yield 9 cupcakes)
2 eggs
75g castor sugar
1/2tbsp glucose (optional)
65g cake flour
2tbsp coconut powder(instant coconut cream powder)
1/4tsp baking powder
1/4tsp salt
10g pandan juice
20g milk
20g veg. oil
1/4tsp pandan paste

Steps:
1. Preheat oven to 190C.
2. Lined cupcake tray with paper casing and set aside.
3. Mix flour, coconut powder, salt and baking powder together and set aside.
4. Pour egg and sugar into a mixing bowl and whisk at high speed for about 3mins.
5. Add in glucose and continue to whisk for 1min.
6. Then reduce speed to medium and whisk till thick and fluffy.
7. Sift the flour mixture into the egg batter in 3 portions and fold in. (I used hand whisk to fold in.)
8. Mix milk, pandan juice, pandan paste and oil together.
9. Pour some egg batter into the pandan mixture and stir until well-blended.
10.Pour the mixture into the egg batter and mix until well-blended.
11.Spoon batter into cupcake tray until 80% full.
12.Bake in a preheated oven for 15mins.
13.Remove cakes from tin and cool on a wire rack.
at

31 comments:

  1. Cosy BakeAugust 5, 2010 at 9:40 AM

    happy Flour,

    I always like pandan cakes. yours looks very yummmy!! Where can i get coconut powder? can i skip the glucose?

    ReplyDelete
  2. AnonymousAugust 5, 2010 at 11:49 AM

    Hi,
    May I know what is glucose? Can I omit it?
    Thank you.

    ReplyDelete
  3. BakericiousAugust 5, 2010 at 4:10 PM

    the color is so green and I can imagine the fragrant of pandan, yummy.

    ReplyDelete
  4. busygranAugust 5, 2010 at 6:02 PM

    Looks moist and soft! Pandan flavour is always right for cakes.

    ReplyDelete
  5. Angie's RecipesAugust 5, 2010 at 7:30 PM

    Pandan cupcake...going to put pandan on the top of my wish list! They look so delightful and pretty.

    ReplyDelete
  6. Happy FlourAugust 6, 2010 at 1:32 PM

    Hi Honey boy,

    Thanks for your nice words. :)
    You can buy coconut powder from supermarket and you can omit glucose if you don't have it. As I just like to test out how is the texture of the cake with glucose added.

    ReplyDelete
  7. Happy FlourAugust 6, 2010 at 1:33 PM

    Hi Anonymous,

    Yes, you can omit the glucose.

    ReplyDelete
  8. Happy FlourAugust 6, 2010 at 1:35 PM

    Hi Jess, Busygran and Angie,

    Thanks for all your compliment. :)

    ReplyDelete
  9. JessicaAugust 7, 2010 at 11:35 PM

    Delicious and colorful! I've never seen coconut powder before. Is it hard to find?

    jessyburke88@gmail.com

    ReplyDelete
  10. Happy FlourAugust 8, 2010 at 1:33 PM

    Hi Jessica,

    Thanks, you can buy coconut powder from most supermarket.

    ReplyDelete
  11. XiaOsOtonG92July 6, 2011 at 3:59 PM

    hi this is eileen what you mean

    Sift the flour mixture into the egg batter in 3 portions and fold in. (I used hand whisk to fold in.)
    and
    where can i get pandan juice?

    ReplyDelete
  12. XiaOsOtonG92July 6, 2011 at 4:00 PM

    hi
    what you mean
    Sift the flour mixture into the egg batter in 3 portions and fold in. (I used hand whisk to fold in.)
    and where can i get pandan juice ?

    ReplyDelete
  13. Happy FlourJuly 7, 2011 at 7:34 PM

    Hi Eileen,

    Sift the flour into the egg batter then fold in and repeat the process. You have to blended 4-5 blades of pandan leaves with some water. Squeeze the juice and set aside for the residue to sit to the bottom. Discard some of the clear liquid and use the left over residue.

    ReplyDelete
  14. zie azizSeptember 27, 2011 at 7:57 PM

    I've just tried it...really nice. Thanks for sharing the recipe :)

    ReplyDelete
  15. AnonymousApril 17, 2012 at 10:10 AM

    Hi,
    can i substitute d coconut powder w/ coconut milk instead? If so how much to use?

    thanks :_)

    ReplyDelete
  16. Happy FlourApril 17, 2012 at 11:32 AM

    Hi Anonymous,

    Omit coconut powder and replace milk with coconut milk.

    ReplyDelete
  17. AnonymousJune 15, 2012 at 9:18 AM

    Hi Happy flour,

    If replace coconut powder with milk and coconut milk, what is the amount to put in?

    ReplyDelete
  18. Happy FlourJune 15, 2012 at 11:05 AM

    Hi Anonymous,

    If you omit coconut powder, you can replace 20g milk with coconut milk.

    ReplyDelete
  19. AnonymousJuly 23, 2012 at 10:13 PM

    for this egg have to beat til the batter in the mixer a bit difficult to drop ma?that way wont be easily deflate?the the flour is mix in round circle way ?the amount of sugar can be reduce or not?

    ReplyDelete
  20. AnonymousJuly 23, 2012 at 10:17 PM

    the1/3 mixture adding oil then fold back to the original is use a hand whisk to mix also?after high speed for 3minutes the egg batter wil be look how?

    ReplyDelete
  21. AnonymousOctober 20, 2012 at 6:05 AM

    Delicious! Next time I would reduce the sugar to 65 g; they were a bit sweet for me.

    ReplyDelete
  22. AnonymousApril 5, 2013 at 6:18 PM

    Is there a handy measure for 20g oil? Is there a substitute for pandan juice?

    ReplyDelete
  23. Happy FlourApril 5, 2013 at 9:16 PM

    Hi Anonymous,

    You can just use 1tbsp spoon of oil if you have problem measuring 20g of oil. Omit pandan juice if you don't have it.

    ReplyDelete
  24. AnonymousApril 20, 2013 at 2:56 AM

    Hi!i dont have pandan juice but i have pandan flavouring what amount to put in?thank u! ;)

    ReplyDelete
  25. LynetteMay 15, 2013 at 1:21 PM

    Hello Happy Flour!

    I recently go a chiffon cake tin but it is too big to fit into my oven :( Luckily, I stumbled upon your pandan cupcakes and I'm really looking forward to try!

    May I know if it is a must to add pandan paste if I'm adding pandan juice? Where can I find pandan paste?

    Thank you!

    ReplyDelete
  26. Happy FlourMay 19, 2013 at 4:42 PM

    Hi Lynette,

    Sorry for the late reply. If you don't have pandan paste juice omit it. You can get pandan paste/flavouring from any baker mart or supermarket.

    ReplyDelete
  27. LynetteJune 11, 2013 at 3:16 PM

    Hello Happy Flour!

    I have tried this recipe twice but I did not succeed :(

    The inside of my cupcakes are not light and spongy like yours. Mine looks so heavy and thick! I don't think is the cooking time because no matter how long I alter the time, it comes out the same. You can click this link http://i189.photobucket.com/albums/z203/lynette_luv/public/tumblr_mo7vroS96g1rj1qtdo1_500.jpg to see how the inside looks like.

    Could it be because of how I beat the egg and sugar? You state to beat till light and fluffy but mine is always so liquidy and foamy! Do you have a picture for light and fluffy egg batter? Does it take very long to get to the light and fluffy stage?


    Thanks in advance for your help!

    ReplyDelete
  28. Happy FlourJune 11, 2013 at 3:46 PM

    Hi Lynette,

    I did check out your photo should be your egg was not whisk till thick and fluffy stage. You can go to my blog under 'labels'-baking skills to check on whisking egg method. Hope this help.

    ReplyDelete
  29. LynetteJune 11, 2013 at 4:07 PM

    Hey Happy Flour,

    I just checked out the 'baking skills' label and saw that need to whisk for about 10 minutes! I only whisk for only about 3 minutes! Haha! Is it still about 10 minutes for 2 eggs?

    Thank you for your prompt reply! I really appreciate it! :)

    ReplyDelete
  30. Happy FlourJune 12, 2013 at 5:31 PM

    Hi Lynette,

    It approximate around 10-12mins depend on the size of the egg you are using. You have to observe the egg batter.

    ReplyDelete
  31. LynetteJune 17, 2013 at 1:05 PM

    Hello Happy Flour!

    Just wanna thank you so much for your help. I tried it again yesterday and it turned out much more better!

    Here is the picture of the cupcake:
    http://i189.photobucket.com/albums/z203/lynette_luv/public/tumblr_moit71gtvF1rj1qtdo1_500.jpg

    The cupcakes kinda sink in a little when I took it out of the oven, but still taste so good!

    Thank you for the wonderful recipe!

    ReplyDelete

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