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 –
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!
Thank you for joining us at the Chez Us table; we love having you here.
Have you made this recipe? Please share what recipes you are enjoying from our site with us – we’d love to see them. Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.
Pandan Cupcakes with Ginger Coconut Frosting
- 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
- Heat oven to 375. Line muffin tin with cupcake papers.
- Stir together flour and baking powder in a bowl, set aside.
- Cream butter and sugar together. Add eggs, pandan and vanilla beat until fluffy.
- Add half of the flour mixture and half of the mixture, mix until wet.
- Add rest of the flour and milk and mix until blended and smooth.
- Fill muffin tins with batter, I like to fill about 3/4 of the way.
- Bake for about 15 – 20 minutes. Remove from oven and cook on a rack.
Ginger Simple Syrup
- 1/8 cup water
- 1/8 granulated sugar
- 3 tablespoons minced ginger
- Stir all the syrup ingredients together in the saucepan and bring to a boil.
- Remove from heat and let cool to room temperature.
Ginger Coconut Frosting
- 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
- Mix everything together in a mixing bowl until fluffy.
- Frost cupcakes.
- You can garnish with additional toasted coconut shavings if wanted.