Pandan Cupcakes

Pandan Cupcakes

Pandan Cupcakes

Part of me loves Pandan cake just for the vivid colour – however the flavour is delicious too.  I only recently tasted the delights of this froggy-green wonder and am totally converted.  It really is a regular light springy sponge with a deeper biscuity flavour (if you close your eyes) however I do love the lurid greed...  When topped with brightly coloured frosting, this is a must-try green wonder.

Pandan Cupcakes6 egg yolks
2 tablespoons melted butter
1 cup self raising flour
2 tablespoons Pandan extract
½ cup caster sugar
8 egg whites
½ teaspoon cream of tartar
Pinch of salt
Preheat the oven to 190° C. 

Whisk the egg yolks together with the half the sugar until the mixture is very pale and doubled in size.  Add the melted butter and stir well, then add the flour.  Once well combined add the Pandan extract – don't be alarmed it is very, very green.
In a separate bowl, whisk the egg whites with remaining sugar, cream of tartar and salt until very stiff.
Combine with the flour and yolk mixture and mix till smooth.
Pour the mixture into a little cake pans (or a baking tin if a single large cake is preferred). 
Bake at 190° C, for about 30 minutes or until a skewer can be removed cleanly.

If baking a single large cake - when cake is cooked through, remove from the oven and turn it over. If the cake is turned when it is removed from the oven it can expand rather than collapse while cooling.
Once the cake is cooled, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.
The colour of the cake will be slightly graduated inside the cake – the edges sometimes go slightly brown.

If making cupcakes, decorate with Vanilla Rum Frosting tinted with Pandan extract or food colouring.

Pandan CupcakesVanilla Rum Frosting
300 grams softened butter
400 grams icing sugar
1 teaspoon vanilla or Pandan extract
½ tablespoon of Rum

Combine all ingredients into a thick paste and pipe onto cooled cupcakes.  Given the vivid colour of Pandan cake, I think this gives us permission to be a little over the top with the frosting, there is no point disguising the colour!!  Make it bold and gorgeous!!