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PANDAN CUPCAKES

2/4/2021

6 Comments

 
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It's amazing how extra moist and delicious these Pandan Cupcakes are. No need to separate the eggs yet the result is spongy.
Yes, these cupcakes are super easy to prepare. Even your kids can help you make the cake batter. What makes this cupcake moist is the addition of the sour cream which can be substituted with plain yogurt of course.
Pandan is one of the best flavors out there. The best brand for me is McCormick Pandan Flavor but you can use any brand you prefer. All you need is a half teaspoon pandan extract to make these cupcakes flavorful. 
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You may have noticed, I used these thick cupcake liners. They are cute and they don't stick!  These paper cups can stand alone and it is perfect for those who doesn't have a muffin tin. You can just place them on a baking tray. They are a bit expensive than a regular paper liners though. I bought these ones when I went home in the Philippines a few years ago. It is way much cheaper there than buying them here in the US.
They are cute and super easy to use. I also love how it produces a nice top.  I added a link on the right or below in case you'd like to check it out. 
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Just a few steps to make this.
1. Sift flour, baking powder and salt then stir-in the sugar. 
2. Add beaten eggs, oil, sour cream and pandan flavor. Whisk well.
3. Divide evenly into 12 cupcake liners.
4. Bake for about 35 minutes.
How simple is that? 
Give this recipe a try and let me know what you think by leaving a comment below. Enjoy!
​
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PANDAN CUPCAKES RECIPE

Ingredients:
  • 1-1/2 cups / 180g all-purpose flour
  • 2 tsp / 8g baking powder
  • 1/4 tsp / 1.5g salt
  • 1 cup / 8oz / 227g sour cream or substitute with plain yogurt
  • 1 cup / 200g sugar (adjust to 2/3 cup if desired)
  • 3 large / 150g eggs room temperature
  • 1/2 tsp / 5ml buko pandan flavor
  • 1/2 cup / 125ml vegetable or canola oil
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​VIDEO

Procedure:
  • Preheat oven to 350F / 176 C. Line a muffin tin with 12 cupcake liners. Set aside.
  • In a bowl, sift flour, salt and baking powder. Add in sugar. Stir to combine.
  • Beat eggs then add to dry ingredients. Add sour cream, oil and pandan extract. Stir until well incorporated.
  • Scoop the batter into each cups, dividing equally into 12 paper cups filling about 3/4 full. 
  • Bake for about 35 minutes or until top starts to brown and until toothpick inserted in the center comes out clean. Cool in wire rack.
  • Serve and enjoy!
​

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6 Comments
Liz
10/26/2021 05:49:17 pm

Hi I was reading your recipe and wanted to try it out however I only have pandan juice (in a can, not the fresh kind) how would I incorporate it into this recipe? Thank you!

Reply
Janette
10/27/2021 02:01:26 pm

Hi. I am not sure how since the only liquid ingredients in the recipe is the sour cream/yogurt and oil. I am sorry but I cannot give you advice. What we need is the pandan extract which can find anywhere like asian stores or online.

Reply
Liz
10/27/2021 02:10:51 pm

Thank you for your reply, I have this. It says extract but it seems very watery, would this work for the pandan flavoring? (Is pandan extract supposed to be syrup like consistency?) https://www.amazon.com/Dragonfly-Pandan-Leaves-Extract-14-Ounce/dp/B006VD16F8

Janette
11/2/2021 12:16:35 pm

It could be because of the brand. Try the link I added in the recipe list. Buko pandad is highlighted in red. If you click that, it will direct you to Amazon link. I hope this helps. Thanks!

fufu chong
6/15/2022 12:49:58 am

Hi wanted to ask if i use fresh pandan juice. how many tsp or ml i use for this muffin?

Reply
Janette
6/16/2022 05:05:13 pm

Hi, I haven't tried using pandan juice so I can't really give some advice as to how much you can put.

Reply



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    Hi! Janette here. Welcome to my blog PinoyCookingRecipes where you can find true and kitchen tested recipes. To read more about me, click here. 

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  • Recipe Index
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