PANDAN CUPCAKES

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. 

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. 

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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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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