Pandan Cupcakes with Pandan Cream Cheese Frosting
It has come to my attention that some of you, my dear Bake Happy friends, are having a hard time pronouncing my name. So I thought I’ll help you out and spend some time explaining it to you. It will be quick, pinky swear.
- There’s Aiko Melendez, a local celebrity here in the Philippines.
- Then there’s Hiromi Aiko Eve, Iwa Moto and Pampi Lacson’s daughter.
- And of course, there’s Princess Aiko, the little girl who is the daughter of the heir apparent to the Japanese throne.
- “Eye” as in Little Red Riding Hood: “Goodness, what big eyes you have!” Grandma: “The better to see you with”
- “Co” as in Coco Martin minus the second “co” and “Martin”. 🙂
Okay so I also tweaked the lyrics by P!nk/Try. But hey, the lyrics had to stay relevant, right?
And so I did try again and this time, it’s just too perfect. See?
I tell you, if there’s one thing that you need to make this week, it’s these Pandan Cupcakes with Pandan Cream Cheese Frosting. Seriously good. I have a feeling our old oven will see more and more of this cupcakes coming out of its little box. Seriously good. It’s like once you’ve tasted it, you can never forget it. Seriously good. Okay, I’ll stop now.
Pandan cupcakes or cakes are usually chiffon style but this recipe isn’t. Want to see how I made it?
We start by sifting together all the dry ingredients – flour, baking powder, baking soda and salt. Then mix together oil, sugar and the panda extract.
Add in the eggs one at a time.
Combine together Seven Up and panda juice. Actually, you can use Sprite if you want. How about pandan juice? It’s really easy to make. Mince an equal part of pandan leaves and boil it with an equal part of water. Let it cool and use just half a cup.
Now, add a third of the flour mixture to the egg mixture. Then add 1/2 of the of the wet ingredients a.k.a. seven up and pandan juice.
Repeat until all the ingredients are combined. Next step is purely optional. But since I would love a little green color, we’re making pandan cupcakes after all, I added three drops of Americolor Mint Green Food Color.
Next, scoop 1/4 cup batter to each 3 oz cupcake liner.
And we’re done! At least for the cupcakes which will make 19.
Bake for 15 minutes or until done, take it out to cool and they will look like this, perfect.
Now, to make the frosting. beat together butter, pandan extract and cream cheese.
Make sure that they have softened before mixing them together.
Add in powdered sugar. For a smoother finish, make sure to sift the powdered sugar first.
Although sometimes, powdered sugar packaging already says they have been pre-sifted, you still need to sift because powdered sugar contains cornstarch which makes it lump together easily. You’re welcome. 🙂
Here’s a smooth finish. But we’re not done yet.
Whip cream until double in volume and size. Or until stiff. I usually use Avoset Pour & Whip found in Landmark Makati.
So now for the frosting, we have two bowls. The denser butter-cream cheese mixture and the lighter whipped cream. To blend them together, don’t combine them in one go. Do it in batches. Add a big spoonful of the whipped cream to butter-cream cheese mixture. Fold then repeat until all are combined.
For a smoother cupcake, you are welcome to use an electric mixer instead of just folding. I opted to just fold so it’s not that smooth.
If it’s okay with you to add food color, now is the time to do so. One drop of the Americolor Mint Green Food Color is enough to tint the icing a lovely shade of green. Pipe the frosting to the cooled cupcakes as desired.
Now is the time we’ll play around with the cupcakes and for me the most exciting part of baking yet the quickest! Pipe the frosting into the cupcakes to your heart’s content.
Lastly, add sprinkles or any desired toppings you want. I opted for an all green theme. From the cupcake liners where I used to shades, to the cupcake, to the frosting, to the sprinkles. Whoever says monochromatic is boring has simply never tasted pandan cupcakes in all it’s green glory. Hope you like it everyone!
- For the cupcake
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup oil
- 1 cup sugar
- 2 tsp pandan extract
- 2 eggs
- 1/2 cup Seven-Up (or Sprite)
- 1/2 cup pandan juice
- 3 drops Americolor Mint Green Food Color (optional)
- For the frosting
- 1/2 cup cream cheese
- 1/2 cup butter
- 1 1/2 cup powdered sugar
- 1 tsp pandan extract
- 1 cup whipping cream
- 1 drop Americolor Mint Green Food Color (optional)
- Sift or dry whisk together flour, baking powder, baking soda and salt. Combine Seven-Up and pandan juice. Set both aside.
- Beat together oil, sugar and panda extract.
- Add in the eggs, one at a time.
- Add 1/3 of the dry ingredients to the oil, sugar and eggs mixture.
- Add 1/2 of the Seven-Up and pandan juice mixture.
- Repeat previous two steps until everything has been combined.
- Lastly, add in three drops of food color (optional)
- Spoon 1/4 cup batter into prepared liners (should be 3oz) and bake at 350F for 15 minutes or until done. Cool before frosting.
- To make the frosting, mix together cream cheese, pandan extract and butter.
- Add in sifted powdered sugar.
- Whip cream until stiff.
- Fold in the whipped cream into the cream cheese mixture in batches. Mixer can also be used for a smoother finish.
- Add in food color (optional)
- Pipe the frosting into the cooled cupcakes