Friday, 5 December 2014

Pandan Cupcakes with Gula Melaka Frosting

As I've mentioned yesterday, I made a couple dozens of pandan cupcakes with gula Melaka frosting for my aunt last week. She had seen my post & requested that I made for her family. I used the same recipe that I posted before but this time, I adjusted the amount of granulated sugar & gula Melaka syrup for the frosting. I also made salted gula Melaka caramel & drizzled it on the frosting. 

(UPDATE: Go to this post for the sliced version of this pandan cake.)

Pandan Cupcakes with Gula Melaka Swiss Meringue Buttercream Frosting


200g cake flour
1/2 tsp baking powder (double acting)
125g unsalted butter, softened
1/2 tsp salt
1/2 tsp vanilla paste / essence
200g granulated / castor sugar
2 large eggs, at room temperature
75g coconut milk (from a box) + 25g water
2 tbsps pandan juice (refer below)
a few drops of green colouring

  1. Preheat oven to 180°C. Line muffin pan with cupcake liner or, if using cupcake paper cups, place cups onto a baking pan.
  2. Combine flour & baking power. Sift & set aside.
  3. Combine coconut milk, water, pandan juice & colouring. Mix & set aside.
  4. In a large bowl, on medium speed of an electric mixer, combine butter, vanilla & salt. Cream until smooth.
  5. Add sugar gradually and beat until fluffy, about 3 minutes.
  6. Add in eggs, one at a time, beating well after each addition.
  7. Add the dry ingredients in three parts, alternating with the coconut milk mixture. With each addition, beat until the ingredients are incorporated, taking care not to over beat.
  8. Fill paper cups or muffin pan with batter, 3/4 full.
  9. Place baking or muffin pan on the middle rack of the oven & bake for about 25 minutes.
  10. Cool cakes completely on a wire rack before icing.

50g gula Melaka, crushed
2 pandan leaves, torn lengthwise & tied a knot
1/8 cup water

3 large egg whites
60g granulated sugar (Reduced from 110g in original recipe.)
150g unsalted butter, at room temperature
1 tsp pure vanilla paste
1/4 tsp salt

  1. To prepare gula Melaka syrup, combine water, gula Melaka & pandan leaves in a heavy-based saucepan over medium low heat. Stir until all the sugar has melted. Then continue heating up the syrup & let it reduce slightly, about 3-4 minutes. Remove from heat, strain & leave aside to cool completely to room temperature. The syrup will thicken as it cools. If it becomes too thick, thin out with a little bit of water before using.
  2. Combine egg whites, sugar and salt in a heatproof bowl over a pan of simmering water. Whisk frequently, keeping it over the heat, until the mixture reaches about 70°C and the sugar has dissolved (rub some between your fingers - if it feels grainy, it hasn't dissolved).
  3. Transfer the mixture to a mixer with a whisk attached and beat on medium-high for about 5 minutes, until stiff peaks have formed and the mixture has cooled to room temperature.
  4. Turn down the speed to medium and start adding small chunks of butter, checking that it has incorporated before adding more. Keep beating until the mixture comes together, this will take about 5 minutes.
  5. With the mixer running, add in the gula Melaka syrup, one teaspoon at a time, beating until well combined between each addition. You need not use all the gula Melaka syrup. Just add enough. (Read note no. 2.)

10 pieces mature pandan leaves, washed & torn into 1-inch pieces
2 tbsps water

      With a mortar and pestle or a blender, combine the leaves & water & mash into a paste. Press through a fine sieve or squeeze through cheesecloth to extract the green juice only. Let it sit for a while. The green extract will settle at the bottom. I used 2 tbsps of the extract.
SALTED GULA MELAKA CARAMEL (To drizzle on the frosting.)
50g gula Melaka
1 tbsp water
15g salted butter
30 ml whip cream
1/4 tsp salt

  1. Combine gula Melaka & water in a saucepan cook until the gula Melaka has melted. Remove from fire & strain the mixture. Rinse the saucepan & pour back the strained gula Melaka syrup into the saucepan. 
  2. Stir the butter into the syrup until it is completely melted, about 1-2 minutes.
  3. Drizzle in whip cream while whisking & allow the mixture to boil. 
  4. Remove from heat and stir in salt. Allow to cool down before using.
Notes & modifications:
  1. This recipe makes about 12 standard size cupcakes. I don't remember the exact number & I didn't record it. Sorry about that.
  2. This time, I reduced the amount of granulated sugar used for the frosting & used more gula Melaka syrup.
  3. I wanted to experiment using salted gula Melaka caramel instead of gula Melaka syrup for the frosting. After adding a few tablespoons of  the caramel, I found the frosting lacked the gula Melaka oomph. The frosting had the gula Melaka intensity only after I added the gula Melaka syrup. So I would advice you to just use the syrup for the frosting & reserve the salted caramel for drizzling on the frosting.


Victoria Bakes said...

i bookmarked this recipe of yours a while back... i just love the marriage of both panda and gull melaka... tks for the updated recipe. i should make these soon

Cathleen said...

These cupcakes are gorgeous!

Jasline @ Foodie Baker said...

Your cupcakes are so pretty, and the flavours of pandan and gula melaka together sounds yummy, reminds me of chendol haha!

zghaz said...

As Salam. I just stumbled on your blog while searching for this receipe. Will definitely try it out soon. Hope I will be lucky at my first attempt. Tq for sharing

Anonymous said...

Very interesting combo...could you show a step by step with pictures..or a video please?

Olivia said...

Hey Faeez! I stumbled onto your blog when I searched, "pandan cupcakes". I'm currently going to pastry school in Montreal and we're covering cupcakes right now. In about two days we'll have to present 10 decorated cupcakes. Your recipe looks pretty good and I think I'm going to give it a try tomorrow. I'll be taking pictures of the process but I'll give you the link when the post is up.

Your blog looks pretty cool so far. Keep it up!

Ai Lin said...

I tried this recipe - best pandan cupcakes I have made! So easy, straightforward and fail proof. I love it! Thank you!!

irenekay said...

Hi I'm just curious, instead of using granulated sugar in your SMBC, can it be replace with Gula melaka?

Faeez said...

Hi Irenekay,
I'm afraid you still need granulated sugar as it will help to stabilize the meringue when it's being beaten. Hope this info helps.

Wan Qi said...

hello. u mentioned 1/8 of a cup but what type/size of cup?

Faeez said...

Hi Wan Qi, I use a measuring cup. 1 cup is about 250ml. So 1/8 cup is about 30ml.

Unknown said...

Hi, your cake looks yummy! For this recipe can I bake as a whole cake instead of cupcake. If yes what size baking tray should I use. Tks

Faeez said...

Hi Kasthure,
Thank you. Yes, you may bake using an 8-inch round pan or a 6-inch round pan for a taller cake.

Faeez said...

Thank you. :)

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