Pandan Coconut Cupcake with Gula Melaka Frosting
Ingredients for pandan butter:
250g pandan leaves, cut into pieces
550g butter, melted
Ingredients for cupcake mixture:
160g pandan butter
90g castor sugar
30ml MARIGOLD Sweetened Condensed Filled Milk
30ml MARIGOLD Evaporated Creamer
160g self-raising flour
1 tsp baking powder
A pinch of salt
Ingredients for meringue butter cream:
225g Gula Melaka
4 tbsp water
150g egg whites
25g castor sugar
250g French butter
Place pandan leaves in a blender. Pour in molten butter and blend.
Sieve pandan butter and keep in refrigerator until ready to use.
Cream pandan butter and castor sugar together until fluffy. Add in eggs and MARIGOLD Sweetened Condensed Filled Milk and beat until fluffy.
Add in MARIGOLD Evaporated Creamer and stir.
Fold in self-raising flour, baking powder and salt. Pour batter into moulds.
Preheat oven to 180?C and bake for about 40 minutes.
Heat water and Gula Melaka until dissolved.
Start kitchen mixer and pour in egg whites and castor sugar. Beat until it peaks.
Add in molten Gula Melaka mixture. Add in butter and beat until fluffy.