Pandan Cupcake

(yields 8 soft and moist cupcakes)
2 eggs
75g castor sugar

65g cake flour
2tbsp instant coconut cream powder(Pandan flavour)
1/4tsp baking powder
1/4tsp salt
10g pandan juice
20g milk
20g veg. oil
1/4 tsppandan paste (omitted)
Instead added ½ tsp of green colouring

 Preheat oven to 190C.
Lined cupcake tray with paper casing and set aside.
Mix flour, coconut powder, salt and baking powder together and set aside.
 Pour egg and sugar into a mixing bowl and whisk at high speed for about 3mins.
Then reduce speed to medium and whisk till thick and fluffy.
Sift the flour mixture into the egg batter in 3 portions and fold in.
Mix milk, pandan juice and oil together.
Pour some egg batter into the pandan mixture and stir until well-blended.
Pour the mixture into the egg batter and mix until well-blended.
Spoon batter into cupcake tray until 80% full.
Bake in a preheated oven for 15-18mins depending on the size of the paper cups.
Remove cakes from tin and cool on a wire rack.
If using pandan paste ,it will give the green colouring to the cakes ,since I had omitted it, I have replaced with colouring instead.
The texture was wonderful ,soft and the sweetness was just right,I luved it and definitely will bake this cake again and again.
Check out the original recipe :