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Pandan Cupcakes

Pandan Cupcakes

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Pandan is also known as the pandanus plant and it grows abundantly in Thailand.  The leaves can be used to flavor coconut milk, soups, and wrapping meat for the grill.  Pandan paste can also be used as one would use vanilla.  The color is a vibrant green and the flavor is very unique, slightly sweet, and somewhat smokey. Pandan is also known for its healing properties, and it cures all sorts of internal ailments;  google it.  It also helped in making these delicious pandan cupcakes.  Cupcakes that heal?  I will take it.

pandan-cupcakes-0709

Elaine, of Gourmet Girl Magazine and the Kitchen Rap, invited us to participate in her Cupcake Crawl.  Well, I love making cupcakes. They even hold a sentimental value close to my heart.   Elaine, how did you know this would be an easy one for us to participate in?  We had an Asian-inspired dinner last week and I decided to make a cupcake that would be befitting, Pandan with Ginger Coconut Frosting.  They were pretty amazing and the guests loved them … I should say devoured them!  Here is another pandan sweet.

If you love cupcakes you should definitely participate with us during the Cupcake Crawl, you have until July 15th to create something sweet to share!

Recipe: Pandan Cupcakes

Ingredients:

  • 1 cup unsalted butter
  • 1 3/4 cup unrefined sugar
  • 2 eggs
  • 3 teaspoon pandan
  • 1 teaspoon vanilla
  • 2 1/2 cups ap flour
  • 2 1/2 teaspoons baking powder
  • 1 1/4 cup milk

How To:

  1. Heat oven to 375.  Line muffin tin with cupcake papers.
  2. Stir together flour and baking powder in a bowl, set aside.
  3. Cream butter and sugar together.  Add eggs, pandan, and vanilla beat until fluffy.
  4. Add half of the flour mixture and half of the mixture, mix until wet.
  5. Add rest of the flour and milk and mix until blended and smooth.
  6. Fill muffin tins with batter, I like to fill about 3/4 of the way.
  7. Bake for about 15 – 20 minutes.  Remove from oven and cool on a rack.
  8. Frost.
  9. Serve.
  10. Eat.

Ginger Simple Syrup

Ingredients:

  • 1/8  cup water
  • 1/8 granulated sugar
  • 3 tablespoons minced ginger

How To:

  1. Stir all the syrup ingredients together in the saucepan and bring to a boil.
  2. Remove from heat and let cool to room temperature.

Ginger Coconut Frosting

Ingredients:

  • 1/2 cup unsalted butter
  • 1 box powdered sugar
  • 1/8 cup milk.
  • 1/8 cup ginger simple syrup
  • a handful of unsweetened coconut shavings

How To:

  1. Mix everything together in a mixing bowl until fluffy.
  2. Frost cupcakes.
  3. You can garnish with additional toasted coconut shavings if wanted.
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trisha

Monday 13th of November 2017

Hi! The recipe looks amazing and i can't wait to try it. Can i know how many cupcakes does this recipe produce?

Denise Woodward

Saturday 18th of November 2017

Hi! It will make a dozen! Enjoy.

Danielle

Monday 10th of August 2009

Love your pandan + ginger pairing! I have a pandan + coconut jam recipe which I'm dying to try out and will definitely share when I do.

Most Vietnamese grocery stores in SF stock fresh pandan leaves (that's where my aunt gets them). If you're in the San Jose area, check out this store - a bunch of 3-4 fresh leaves for $0.99!

Dai Thanh Supermarket: https://bit.ly/Xuy18

The Purple Foodie

Sunday 12th of July 2009

Like how you've used pandan for the cupcakes. Very unique! I've had jam with pandan flavouring and it was delicious. It's hard to find the leaves here as well.

ATigerintheKitchen

Tuesday 7th of July 2009

OMG -- I grew up with pandan desserts in Singapore and have spent the last 10 years trying to explain to so many friends in the U.S. what pandan is exactly. It's unbeatable, really. Thanks for posting. I'm trying these ASAP.

Question: You mention three tsps of pandan -- is this essence? I have both frozen pandan (sadly, what you'll find in NYC) and essence.

admin

Tuesday 7th of July 2009

We used pandan essence. Would love to find the leaves out here but have not come across as of yet! Happy Baking!

Elaine - The Gourmet Girl

Monday 6th of July 2009

Love these, wonderful use of a unique ingredient.