Thursday, October 18, 2012

Pandan (Screwpine) Chocolate Cupcakes


Let me continue from where I stopped at Ayam Goreng Berempah - about colleagues and how they willingly share recipes. This recipe came from another colleague who brought Lamington, an Australian sponge cake, coated with chocolate and coconut for a small time pot luck gathering The cake tasted out of this world as it melted as soon as I took a bite. Compliments poured in and she clearly loved the attention. Well if it was me, I would have felt the same way too for the cake was truly a stunning creation. Still she willingly shared the recipe which I tweeted.   

Ingredients
For the cake
2 cups all purpose flour
1/2 cup soften butter
2 eggs
3/4 cup caster sugar
1 tsp baking powder
1/2 cup milk
8-10 pandan leaves

For chocolate topping
3/4 cup sugar
1/3 cup cocoa powder
3 tbsp butter
1/2 cup milk

For coconut topping
2-3 tbsp desiccated coconut (more if you like)

Method
For the cake
Process/blend milk with pandan/screwpine leaves.
Strain and keep aside.
Cream butter and sugar till light and fluffy.
Add eggs one by one and continue creaming.
Add flour in three parts, alternatively with pandan milk in two, beginning and ending with flour.
Do not over-beat the mixture.
Divide mixture equally and fill into greased muffin tray, no more than 3/4 full.
Bake on preheated oven for 50 mins or until cake is done.
Remove and keep aside.
For the chocolate topping
Add all ingredients into a bowl.
Set bowl over saucepan with simmering water.
Stir until choc mixture is melted and smooth.
Remove the bowl of choc mixture from heat.
Lift cupcake from tray and dip into choc mixture to coat all over.
Place on cupcake case and sprinkle coconut on top.
Repeat the same process for the rest of the baked cakes.







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2 comments:

  1. Sometimes mishaps arise the perfect results my friend these look incredible :)

    Cheers
    Choc Chip Uru

    ReplyDelete
  2. Wow, I love the intense green color of these cupcakes - incredible! And there's no food coloring which makes it even more amazing... I'm featuring this post as part of Food Fetish Friday (with a link-back and attribution) and thanks for making me drool!

    ReplyDelete

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