Crunchy Coconut Crust Pandan Cupcake

A delicious pandan sponge cupcakes baked with crunchy sugar and coconut crust. The coconut-cookie alike aroma lingered in the kitchen tempted me to sink my teeth into one of them while it was still hot 😋

Crispy crunchy coconut sugar crust

Yield: 8 cupcakes
Paper cup size: 7x3.5 cm
Baking temperature: Middle rack of a preheated oven at 160℃ for 20~23 minutes.

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

2 egg whites
Pinch of salt
45g caster sugar

2 egg yolks

57g top/cake flour
3g corn starch
1g baking powder

22g fresh pandan leaf paste
10g golden syrup/honey
10g coconut/mild flavour oil


Toppings
5g desiccated coconut
7g coarse raw sugar

Directions
1. Cut 20g of pandan leaves into thin strips before blending with 55g of water into a smooth paste.

2. Collect  22g of pandan paste, and mix with 10g golden syrup and coconut oil, in a small cup. Set aside.

No straining required for the pandan leaf paste.

3. Mix top flour, corn starch and baking powder in a small bowl. Set aside.

4. In a dry, clean and oil-free mixing bowl, beat egg whites to frothy. Add in pinch of salt and part of the 45g of sugar. Continue to beat and gradually add in the remaining sugar, till the meringue reaches firm peak stage.

5. Beat in the egg yolks, one at a time. Stop beating when there is no streak of meringue can be seen.

6. Sift and fold in 1/3 of the top flour mixture from Step 3.

Followed by 1/2 of the pandan mixture from Step 2.

Continue to mix in the remaining top flour mixture and pandan mixture in alternate sequence. Combine into a smooth batter.

7. Pour the pandan batter into the 8 paper cake cups.

8. Mix the two topping ingredients together and sprinkle over the surface of the batter.

9. Transfer to a baking tray, and bake at middle rack of a preheated oven set at 160℃ for 20~23 minutes, or till to the crust turns golden.

10. Cool down over a wire rack.

Serve warm to enjoy the crunchy crust 😋