Sunday, 20 January 2019

Pandan Cocoa Cupcake 香兰可可小蛋糕



Soft and light cupcakes with interlocking colours and flavours coming from coconut oil, pandan and cocoa powder 😍 Pandan powder can also be replaced by easier available matcha powder 😉 The cake tasted equally nice even in original flavour 😋
plain cupcakes

Yield: 6 cupcakes
Cupcake mould size: 5x5x4.8cm
Baking temperature: 140℃ for 20 minutes, 170℃ for 10~12 minutes

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs

2 egg whites
pinch of fine salt
45g fine sugar
2 egg yolks

65g top/cake flour

50g milk
10g condensed milk
10g coconut/mild flavour vegetable oil

3g cocoa powder
6g milk

1 tsp pandan powder or 1/2 tsp matcha
3/4 ~1 tsp milk

Toppings (optional)
6g unsalted butter, cold


5x5x4.8cm cupcake mould

Directions:

1. Mix cocoa powder and pandan powder separately with milk into paste. Cover and set aside.

Or matcha powder with milk.

2. Mix fresh milk, condensed milk and coconut oil in a small bowl. Set aside.

3. In a clean, dry and grease-free mixing bowl, beat egg white till frothy.  Add in pinch of salt,

and fine sugar (to be added in about 3 batches) to the egg whites.

Beat at high speed till firm peak stage. Reduce the electric hand mixer speed to low at the final one minute.

4. Add in egg yolks to the meringue, one at a time.

Beat briefly till reaching ribbon stage.

5. Sieve in 1/3 of the top flour, and mix briefly.

Mix in 1/2 of the milk mixture from Step 2, mix briefly.

Alternating between the remaining flour and milk mixture, mix the batter till it becomes smooth.

Flour milk mixtureflour


6. Take about 1/3 of the original batter, and divide among the cocoa and pandan paste. Mix in separate bowls into cocoa and pandan batters.

7. Pour the original, cocoa and pandan batters, in alternating sequence, into the 6 paper cupcake moulds.

Tap to level the batter in the moulds.

Optional, you can create some marble patterns on the surface of the batter, too.

Place on a baking tray


and bake in a preheated oven at 140℃ for about 20 minutes, at the lower rack of an oven.

Increase the temperature to 170℃ for another 10 to 12 minutes, to brown the surface.


8. Transfer the cupcakes to a cooling rack.

Optional, for a nicer buttery crust, add a small chunk of cold butter to the crust of the hot cupcakes.

When the butter begins to melt, spread it out with a brush.



9. Enjoy it warm 😋



No comments:

Post a comment

I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)