Pandan and I love everything with pandan flavours. Pandan leaves is commonly used in Southeast Asia countries. The leaves are long, narrow and blade-like leaves. Pandan not only gives and enhance flavours but also makes the dish beautifully soft green.The aroma of pandan is so special, very aromatic. Usually we add pandan flavour in our cakes for chiffon cake or other traditional cakes, desserts, beverages even for savory dish as wrappers.Okay, now let’s talk about these cupcakes. This pandan cupcake’s recipe basically is chiffon cake recipe. Since I’m a big fan of pandan chiffon cake, so no wonder I made this recipe as a cupcake too. For these cupcakes I just think it is unnecessary to frosting them cause I don’t want the frosting covered the pandan flavour. So I just put a tiny raisins on top to make the cupcakes look sweet.
MINI PANDAN CUPCAKES
makes 40 small cupcakes
8 large eggs, separate egg yolks and whites
100 ml pandan juice, from 5 leaves pandan
5 tbsp condensed milk
200 g powdered sugar
225 g all purpose flour
75 ml vegetable oil
1/2 tsp cream of tartar
In a large bowl, combine together all purpose flour, egg yolks, condensed milk, pandan juice, 100 g powdered sugar and vegetable oil. Set aside.
In another bowl, whisk egg whites for 1 minutes, add cream of tartar and the other half powdered sugar gradually, whisk until stiff peaks.
Pour gradually egg whites batter into large bowl, mix together until combined well.
Divide evenly the batter into cupcake cases and bake in medium heat (175 C) for about 20 minutes.
Last, put raisin on the cupcakes.