Are you a fan of Asian cooking and looking for a unique treat to satisfy your sweet tooth? Look no further than this pandan cupcakes recipe! Pandan chiffon cupcakes are a light, fluffy, and fragrant dessert that will leave your taste buds wanting more. In this post, we’ll guide you through an easy pandan chiffon cake recipe with a delicious coconut flavor. Let’s get started!
What is Pandan?
Pandan is a tropical plant native to Southeast Asia, known for its unique flavor and beautiful green color. Its blade-like leaves are used in various Asian dishes, both savory and sweet. You can find pandan extract at local Asian markets or online, and it’s the key ingredient in our pandan cupcakes recipe.
Preparing the Pandan Juice
For the best results, we recommend using fresh pandan leaves to make your pandan juice. Simply blend the leaves with a cup of water and strain the mixture to get the vibrant green pandan juice. If fresh pandan leaves are not available, you can also use store-bought pandan extract or pandan essence. Just be sure to dilute it in water according to the package instructions.
Whipping Egg Whites to Stiff Peaks
One of the secrets to achieving the light and fluffy texture of pandan chiffon cupcakes is whipping the egg whites to stiff peaks. Using an electric mixer, beat the egg whites on high speed until they form stiff peaks. This incorporates much air into the mixture, giving the cupcakes a fluffy texture. Be sure to use room temperature egg whites for the best results.
Combining the Wet and Dry Ingredients
In a large mixing bowl, combine the egg yolks, pandan juice, vegetable oil, and coconut milk. In a separate bowl, mix the dry ingredients, including all-purpose flour, baking powder, and sugar. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until well combined. Be careful not to overmix, as this can deflate the batter and result in dense cupcakes.
Folding in the Egg Whites
Now it’s time to fold the whipped egg whites into the cake batter. Using a large spoon or spatula, gently fold the egg whites into the batter in three additions. Be very gentle during this process, as you don’t want to deflate the egg whites and lose the fluffy texture of the cupcakes.
Preparing the Cupcake Tin
Line a standard muffin tin with paper cups or grease the tin with melted coconut oil. This will make it easier to remove the pandan chiffon cupcakes once they’re baked. Fill each cup about three-quarters full with the cake batter, being careful not to overfill. Now you’re ready to bake!
Baking the Pandan Chiffon Cupcakes
Bake the pandan chiffon cupcakes in a preheated oven at 350°F (180°C) for about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Adding a Coconut Twist
For an extra burst of tropical flavor, try adding a cup of coconut milk to the cake batter in place of the whole milk. This will give the pandan cupcakes recipe an even richer coconut taste. You can also top the cupcakes with a dollop of coconut-flavored whipped cream or frosting for a truly indulgent treat.
Enjoying Your Pandan Chiffon Cupcakes
Now that you’ve baked these delicious pandan chiffon cupcakes, it’s time to enjoy them! Their unique flavor and fluffy texture make them perfect for any special occasion or as a sweet treat to enjoy with your afternoon tea. If you’ve never tried pandan before, this pandan cupcakes recipe is a great introduction to the world of Asian cuisine.
If you’re looking for more unique and delicious recipes, be sure to check out our Sinigang Pressure Cooker Recipe, our Vietnamese Sour Soup Recipe, or our Las Vegas Roll Sushi Recipe. Happy baking and enjoy!
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120ml) pandan extract
- 1/2 cup (120ml) buttermilk
- 1/4 teaspoon pandan essence (optional)
- 1/2 teaspoon vanilla extract
- 1/2 cup (120g) unsalted butter, at room temperature (for frosting)
- 2 cups (240g) powdered sugar, sifted (for frosting)
- 1/4 cup (60ml) coconut milk (for frosting)
- 1/2 teaspoon pandan essence (for frosting)
- 1/4 teaspoon vanilla extract (for frosting)
- A pinch of salt (for frosting)
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, to the butter-sugar mixture, mixing well after each addition.
- Stir in the pandan extract, pandan essence (if using), and vanilla extract.
- Alternating between the dry ingredients and the buttermilk, add them to the butter-sugar-egg mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the butter with an electric mixer on medium-high speed until creamy, about 2-3 minutes.
- Gradually add the sifted powdered sugar, mixing on low speed until combined.
- Add the coconut milk, pandan essence, vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and continue to beat until the frosting is smooth and fluffy, about 3-4 minutes.
- Once the cupcakes have cooled completely, pipe or spread the frosting on top of each cupcake.
- Enjoy your Fluffy and Fragrant Pandan Cupcakes!
To make pandan extract, blend 10-12 fresh or frozen pandan leaves (rinsed and chopped) with 1/2 cup of water. Strain the mixture through a fine-mesh sieve or cheesecloth to obtain the pandan extract. If fresh or frozen pandan leaves are not available, you can use bottled pandan extract available at Asian grocery stores or online.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 70mgSodium: 240mgCarbohydrates: 60gNet Carbohydrates: 59gFiber: 1gSugar: 42gSugar Alcohols: 0gProtein: 4g