Clear And Unbiased Facts About Baking Recipes (With out All of the Hype)
Wow, I realised that I have not been baking something new for months, apart from my cake orders and the same old like Blueberry Yogurt Muffin (for the kiddo) or Gula Melaka Banana Walnut Cake (for the hb).
And I have not eaten any cupcake with frosting for months too. Well, I'm on weight loss program for the past few months (still am) so it is bake-no-evil, eat-no-evil :p
I'm proud to announce that I've achieved my first weight loss target, hoping to lose extra, however most likely at a extra relaxed tempo :p So determined to reward myself with a cupcake! Actually it's because I've some leftover components I need to use up earlier than happening a vacation :) #excusetobake
So this is presenting my Pandan Coconut Cupcake with Gula Melaka Buttercream Frosting! Have bookmarked several recipes on pandan and gula melaka, lastly determined to adapt a recipe from BitterSweetSpicy. I've a small block of Gula Melaka left over from my banana cake bakes, it is kind of irritating taking on space within the fridge so I gotta use it up. I feel the mix of Pandan Coconut Cupcake and Gula Melaka Buttercream sounds heavenly.
Initially I had doubts about making this particular cake and frosting because trying on the sugar content material and technique, I knew that this was going to be sweet, and the cake texture could be more dense type. Or just a simple chiffon cake. Personally I want cakes which might be gentle and tender and less sweet corresponding to sponge cake, combined with chantilly cream or whipped cream.
Finally determined to only do it! Also increased the amount of pandan juice and lowered the quantity of coconut milk, hoping that the coconut milk flavour won't be too robust and pandan flavour will stand out extra. I might probably jog an extended distance or eat lesser for dinner to compensate :p
Made slight modifications to the recipe like lowering amount of sugar for each cupcake and frosting.
Initially I didn't drizzle any Gula Melaka syrup onto the buttercream frosting and the cupcakes appeared sort of plain. Bingo! The cupcakes seemed extra attention-grabbing now. After which, all of a sudden another idea of decorating the cupcakes further with tiny pandan leaves. Was about to scrub the pot (with a bit of syrup left) when the idea came to my mind. Wow, now my cupcakes look kinda of chic and atas-trying. LOL!
I didn't bother with any colouring to the cake as properly, so the cake wasn't tinted inexperienced, but reasonably a tinge of pale green tone, one thing like avocado.
The cupcake turned out quite nicely, moist and dense, but not too heavy. The buttercream is surprisingly not too heavy with a tinge of Gula Melaka taste. The coconut fragrance is current, slightly overpowering that of the pandan. The mix of the pandan coconut cake and Gula Melaka buttercream is so significantly better than expected, I found myself having one chunk after one other and shortly, one cupcake gone, leaving me craving for extra. The additional drizzled syrup accentuated the general taste, glad that I determined to drizzle some onto the frosting. Needed to cease myself from having one other one. Still a tad candy, fortunately I diminished some sugar.
Pandan Coconut Cupcake with Gula Melaka Swiss Meringue Buttercream Frosting
(makes 18 cupcakes, 4cm base, tailored from BitterSweetSpicy)
(A) Pandan Juice
- 20 Pandan leaves (the pandan leaves I bought are quite small, if massive leaves, use 10)
- 3 tbsp water
(B) Cupcake
- 200g Cake flour
- 1/2 tsp Baking powder
- 1/2 tsp Fine salt
- 125g Unsalted butter, barely softened
- 150g Caster sugar (I take advantage of golden granulated unrefined sugar)
- 2 eggs (I exploit 60g egg with shell)
- 1/2 tsp Vanilla extract
- 65g Coconut milk + 25g Water
- 2. (A) Prepare pandan juice. Wash and trim 20 pandan leaves into 1" length. Place the leaves into electric food chopper and grind finely. Add about three tbsp of water to the bottom pandan leaves and squeeze the juice. Sieve and set aside.
2. (B) Prepare cupcake batter. Preheat oven (prime/bottom heat) to 180 degree celsius. Line muffin pan with cupcake instances. Put aside.
3. Sift the cake flour, baking powder and positive salt into a bowl. Set aspect.
4. Mix coconut milk, water, pandan juice (from step 1) and vanilla extract, stir till blended. Put aside.
5. Place unsalted butter in a mixing bowl, add sugar and beat at medium speed using the paddle attachment until creamy and fluffy. It will take about three mins, stop to scrap sides of bowl, then proceed for an additional minute.
6. Add eggs, one at a time, combine until included.
7. Add the flour mixture (from step 3), alternating with the coconut/pandan mixture (from step 4), in three additions. With every addition, combine until just included, don't overbeat.
8. Using ice-cream scoop, fill batter into cupcake circumstances, until about 2/3 full.
9. Place muffin pan on the middle rack of the oven and bake for about 20 mins.
10. Remove from oven and cool the cupcakes on a wire rack completely earlier than frosting.
11. Place Gula Melaka, water and pandan leaves in a heavy-based saucepan over low heat. Stir till all the sugar has melted, and mixture involves a boil. Remove from heat and put aside to cool utterly.
12. (D) Prepare buttercream. Place egg whites, sugar and salt in a mixing bowl over a pot of simmering water. Whisk constantly until the mixture is hot to contact and sugar is dissolved (rub some mixture utilizing fingers, if it feels grainy, sugar hasn't dissolved utterly).
13. Transfer to mixer, beat the mixture using whisk attachment on medium excessive velocity for about 4-5 mins, until stiff peaks and mixture has cooled to room temperature (touch the underside of bowl).
14. Turn speed to medium and add the butter, piece by piece. Keep beating till mixture step by step turns creamy and velvety, about 4-5 mins.
15. Add the Gula Melaka syrup, 1 tsp at a time, till incorporated. I added about 5-6 tsp. The buttercream is prepared for use.
16. Transfer buttercream to piping bag and frost the cupcakes. Drizzle some Gula Melaka Syrup leftover (from C) onto the frosting if desired.
And I have not eaten any cupcake with frosting for months too. Well, I'm on weight loss program for the past few months (still am) so it is bake-no-evil, eat-no-evil :p
I'm proud to announce that I've achieved my first weight loss target, hoping to lose extra, however most likely at a extra relaxed tempo :p So determined to reward myself with a cupcake! Actually it's because I've some leftover components I need to use up earlier than happening a vacation :) #excusetobake
So this is presenting my Pandan Coconut Cupcake with Gula Melaka Buttercream Frosting! Have bookmarked several recipes on pandan and gula melaka, lastly determined to adapt a recipe from BitterSweetSpicy. I've a small block of Gula Melaka left over from my banana cake bakes, it is kind of irritating taking on space within the fridge so I gotta use it up. I feel the mix of Pandan Coconut Cupcake and Gula Melaka Buttercream sounds heavenly.
Initially I had doubts about making this particular cake and frosting because trying on the sugar content material and technique, I knew that this was going to be sweet, and the cake texture could be more dense type. Or just a simple chiffon cake. Personally I want cakes which might be gentle and tender and less sweet corresponding to sponge cake, combined with chantilly cream or whipped cream.
Finally determined to only do it! Also increased the amount of pandan juice and lowered the quantity of coconut milk, hoping that the coconut milk flavour won't be too robust and pandan flavour will stand out extra. I might probably jog an extended distance or eat lesser for dinner to compensate :p
Made slight modifications to the recipe like lowering amount of sugar for each cupcake and frosting.
Initially I didn't drizzle any Gula Melaka syrup onto the buttercream frosting and the cupcakes appeared sort of plain. Bingo! The cupcakes seemed extra attention-grabbing now. After which, all of a sudden another idea of decorating the cupcakes further with tiny pandan leaves. Was about to scrub the pot (with a bit of syrup left) when the idea came to my mind. Wow, now my cupcakes look kinda of chic and atas-trying. LOL!
I didn't bother with any colouring to the cake as properly, so the cake wasn't tinted inexperienced, but reasonably a tinge of pale green tone, one thing like avocado.
The cupcake turned out quite nicely, moist and dense, but not too heavy. The buttercream is surprisingly not too heavy with a tinge of Gula Melaka taste. The coconut fragrance is current, slightly overpowering that of the pandan. The mix of the pandan coconut cake and Gula Melaka buttercream is so significantly better than expected, I found myself having one chunk after one other and shortly, one cupcake gone, leaving me craving for extra. The additional drizzled syrup accentuated the general taste, glad that I determined to drizzle some onto the frosting. Needed to cease myself from having one other one. Still a tad candy, fortunately I diminished some sugar.
Pandan Coconut Cupcake with Gula Melaka Swiss Meringue Buttercream Frosting
(makes 18 cupcakes, 4cm base, tailored from BitterSweetSpicy)
(A) Pandan Juice
- 20 Pandan leaves (the pandan leaves I bought are quite small, if massive leaves, use 10)
- 3 tbsp water
- 200g Cake flour
- 1/2 tsp Baking powder
- 1/2 tsp Fine salt
- 125g Unsalted butter, barely softened
- 150g Caster sugar (I take advantage of golden granulated unrefined sugar)
- 2 eggs (I exploit 60g egg with shell)
- 1/2 tsp Vanilla extract
- 65g Coconut milk + 25g Water
- 2. (A) Prepare pandan juice. Wash and trim 20 pandan leaves into 1" length. Place the leaves into electric food chopper and grind finely. Add about three tbsp of water to the bottom pandan leaves and squeeze the juice. Sieve and set aside.
2. (B) Prepare cupcake batter. Preheat oven (prime/bottom heat) to 180 degree celsius. Line muffin pan with cupcake instances. Put aside.
3. Sift the cake flour, baking powder and positive salt into a bowl. Set aspect.
4. Mix coconut milk, water, pandan juice (from step 1) and vanilla extract, stir till blended. Put aside.
5. Place unsalted butter in a mixing bowl, add sugar and beat at medium speed using the paddle attachment until creamy and fluffy. It will take about three mins, stop to scrap sides of bowl, then proceed for an additional minute.
6. Add eggs, one at a time, combine until included.
7. Add the flour mixture (from step 3), alternating with the coconut/pandan mixture (from step 4), in three additions. With every addition, combine until just included, don't overbeat.
8. Using ice-cream scoop, fill batter into cupcake circumstances, until about 2/3 full.
9. Place muffin pan on the middle rack of the oven and bake for about 20 mins.
10. Remove from oven and cool the cupcakes on a wire rack completely earlier than frosting.
11. Place Gula Melaka, water and pandan leaves in a heavy-based saucepan over low heat. Stir till all the sugar has melted, and mixture involves a boil. Remove from heat and put aside to cool utterly.
12. (D) Prepare buttercream. Place egg whites, sugar and salt in a mixing bowl over a pot of simmering water. Whisk constantly until the mixture is hot to contact and sugar is dissolved (rub some mixture utilizing fingers, if it feels grainy, sugar hasn't dissolved utterly).
13. Transfer to mixer, beat the mixture using whisk attachment on medium excessive velocity for about 4-5 mins, until stiff peaks and mixture has cooled to room temperature (touch the underside of bowl).
14. Turn speed to medium and add the butter, piece by piece. Keep beating till mixture step by step turns creamy and velvety, about 4-5 mins.
15. Add the Gula Melaka syrup, 1 tsp at a time, till incorporated. I added about 5-6 tsp. The buttercream is prepared for use.
16. Transfer buttercream to piping bag and frost the cupcakes. Drizzle some Gula Melaka Syrup leftover (from C) onto the frosting if desired.
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