Pandan Sponge Cupcakes
Made with pandan juice and coconut oil, these little cupcakes are very fragrant. The green colour is totally natural. The crumb is soft and fluffy, and it's still moist the next day.
Video
Ingredients
- 6 g glucose
- 100 g eggs
- 40 g castor sugar
- 40 g cake flour
- 1/16 tsp salt
- 10 g pandan juice
- 30 g coconut oil
Instructions
- Measure and prep ingredients as detailed above. Preheat oven to 190°C.
- Whisk glucose, eggs and sugar till ribbon stage, i.e. when whisk is lifted, "ribbon" falls from whisk smoothly and sits on top of mixture without sinking.6 g glucose, 100 g eggs, 40 g castor sugar
- Sift half of cake flour into egg mixture, moving sieve around bowl so that flour isn't clumped in one area. Gently stir just top part of eggs with whisk till you don't see any flour. Sift remaining half of flour as before. Add salt. Repeat gentle mixing.40 g cake flour, 1/16 tsp salt
- Stir pandan juice and coconut oil till well mixed. Gently drizzle mixture around bowl. Mix with whisk till you don't see any oil, again stirring just top part of batter. Fold, using spatula, till just evenly mixed.10 g pandan juice, 30 g coconut oil
- Divide batter equally between 5 Hokkaido cupcake moulds, about 45 g each. Place cupcakes on baking tray spaced apart.
- Bake cupcakes in bottom of oven till batter domes and doesn't move when baking tray is gently shaken, about 8 minutes. Gently move tray to upper-middle shelf. Bake till golden brown and slightly springy when pressed lightly, about 5 minutes. Rotate cupcakes as necessary during baking so that batter rises and browns evenly.
- Remove cupcakes to wire rack. Leave to cool down completely, or serve warm.