Sunday, November 17, 2013

Pandan Sponge Cupcakes

Pandan Sponge Cupcakes
Pandan Sponge Cupcakes
Pandan Sponge Cupcakes


Adapted from Qi Qi in the house

Ingredients:

4 eggs (66g each), room temperature
90g caster sugar
50g corn oil (I used rice bran oil)
30g pandan juice
10g coconut milk
a few drops of pandan paste - optional
100g plain flour (sifted twice)


  • Preheat oven to 120 deg C.
  • Put the eggs and sugar in a metal bowl over a saucepan of hot water and whisk with an electric mixer (on medium-high speed) until sugar dissolves.  Remove bowl from the saucepan.  Whisk until mixture triples in volume and is thick enough to hold a trail.  Reduce to low speed and whisk for another minute. Then whisk in pandan juice and coconut milk.
  • Using a balloon whisk, gently fold in the flour in 3 or 4 batches.
  • Gradually pour the oil around the edge of the mixing bowl and mix well.  
  • Spoon the mixture into the patty cases to 90% full.
  • Bake in a preheated oven  for about 20 - 25 minutes or until cooked through.
  • Remove from oven and transfer to a wire rack to cool.

19 comments:

  1. Hi Veronica
    Looking at your spongy soft cupcakes, Im imagining the pandan fragrant smell at the same time. Your cupcakes looks so well good in this green colour. Seriously I love it.

    ReplyDelete
    Replies
    1. Hi Mel, wish I could share these little cupcakes with you over a cup of coffee. Although I used pandan juice, I find that the colour is not bright enough so I added a few drops of the artificial pandan paste.

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  2. Hi Veronica, your pandan sponge look so cottony soft. Love the colour.

    Have a nice weekend.

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  3. That looks so impressive! I love the color too! Must give this method of making sponge a try soon!

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    Replies
    1. Hi Jeannie, do give it a try, fail-proof recipe.

      Delete
  4. Oh my goodness! keep some for me.

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  5. So soft and airy...these sponge cupcakes are perfect, Veronica.

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    Replies
    1. Hi Angie! these cupcakes were a hit among my friends - which made me so happy :-)

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  6. Yummy pandan sponge cupcakes! Can see that they are so soft....and moist too!

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    Replies
    1. Hi Jessie, yes indeed they were soft and moist and I am very pleased with the results.

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  7. Hi Veronica, how many cupcakes can I make from this recipe? Nice colour and texture.

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    Replies
    1. Sorry Kimmy I forgot how many cupcakes I got from this recipe.

      Delete
  8. Hi Veronica , may I know when to put in the coconut milk and pandan juice?

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    Replies
    1. Hi Adek, thanks for bringing to my attention the omission of liquid in the recipe. I've made amendment to it - add in liquid before flour.

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    2. Do I have to whisk the liquid as well?

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  9. should i sift the flour twice and then measure ? or measure then sift ?

    ReplyDelete

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