Buko Pandan Cupcakes

Buko Pandan Cupcakes

100%

Servings

24

Prep

20 min

Cook

20 min

Cupcakes

all-purpose flour 2 cups
sugar 1 cup
desiccated coconut 1/2 cup
baking powder 1 tsp
baking soda 1/2 tsp
salt 1/2 tsp
unsalted butter, softened 2 sticks
coconut milk or coconut cream 1 cup
eggs 3
pandan flavoring 2 1/2 tsp

Directions

  1. pre-heat oven to 350°
  2. line cupcake pan with 24 liners
  3. in a large bowl, combine flour, baking powder, salt, backing soda; set aside
  4. in stand mixer, cream butter and sugar
  5. add 1 egg at a time
  6. add coconut milk/cream
  7. add pandan flavoring
  8. slowly add flour mixture
  9. thoroughly combine
  10. add desiccated coconut and thoughly combine
  11. fill cupcakes 2/3 full
  12. bake for 17-25 minutes, until test comes out clean

Frosting

unsalted butter, room temp 2 sticks
vanilla extract 1 tsp
powdered sugar 3 cups
coconut milk 1/3 cup

Directions

  1. in stand mixer, cream butter until it starts to get very fluffy
  2. slowly combine powdered sugar
  3. continue to mix on medium speed
  4. on slow speed, add coconut milk
  5. continue to mix on high speed until very fluffy, about 5 minutes

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3 Comments

  1. Thank you for this recipe. It made our cupcakes even better! 😀

  2. Avatar shaneaV 1 month ago

    Thanks for this recipe. Can I use buko meat instead of dessicated coconut?

    • I do not see why not. If you are able to get some fresh young coconuts, then I would use that. It will give it a different texture, but I would expect it to be pretty good.

      One thing though, by using the fresh buko, you will be adding additional moisture to the cakes, I think you will need to lower the amount of coconut milk slightly. The amount you would need to lower it by is dependent on how fresh and moist your buko is. I would expect it to be just under a table spoon or so.

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