Vegan Pandan Coconut Cupcakes
Pandan (screwpine) leaves and coconut are the main flavours these cupcakes with pandan coconut Buttercream Frosting, giving them an intense aroma.
- Prep time
- 1 hr
- Cook time
- 25 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
- vegan butter (for greasing the muffin pans)
- 400 g gluten free self-raising flour
- 1 tbsp potato starch
- 2 tbsp desiccated coconut
- 130 g castor sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup extra virgin olive oil
- 375 ml coconut milk
- 375 ml pandan juice
- 2 tbsp apple cider vinegar
- 20 fresh or frozen pandan leaves (wash thoroughly and cut into roughly 2cm lengthwise)
- 600 ml water
- 230 g cold vegan butter
- 180 g gluten free pure icing sugar (also called confectioner's sugar and powdered sugar)
- 30 g corn starch
- 2 tbsp coconut milk
- 2 tbsp pandan juice
- 1/4 cup desiccated coconut
- 1/2 cup shredded coconut
Instructions
- 1
Add the cut pandan leaves and water to a NutriBullet or food processor, process until you get a thick puree paste. Strain through a fine sieve, using a tablespoon to press on the pandan paste to release more juice. You need 375ml (1½ cups) of pandan juice plus 2 tablespoons for frostings.
- 2
Place cold vegan butter in a large mixing bowl and using an electric hand mixer, beat for 2 minutes. Gradually add all the icing sugar and gluten free corn starch and beat until light and fluffy.
- 3
Then add in the coconut milk and pandan juice, beat for another 2 minutes or until well combined. Chill in refrigerator until ready to use.
- 4
Mix all the wet ingredients together in a large mixing bowl, whisk by hand until combined.
- 5
Sift all the dry ingredients except desiccated coconut into another large mixing bowl, whisk by hand and combine well. Then add in the desiccated coconut, whisk and combine. Make a well in the centre of the mixing bowl.
- 6
Gradually pour the wet ingredients mixture prepare in step 1 into the well and use a spatula to mix briefly. Then whisk by hand and combine well.
- 7
Pre-heat fan-forced oven to 180C or 350F.
- 8
Grease all the muffin pans with some vegan butter.
- 9
Spoon and fill each muffin pan with some batter, until about ¾ full for each pan.
- 10
Use a small spoon to level the top of the muffin batter.
- 11
Bake the muffins for 25 minutes or until golden brown and tooth pick comes out clean.
- 12
Cool in muffin pan for 5 minutes, then remove and place the cooked muffins on a cooling rack.
- 13
Let the cupcakes cool completely before frosting.
- 14
Prepare piping bag fitted with star piping tip and frost the cupcakes.
- 15
Garnish with some desiccated coconut and shredded coconut on the frostings and serve.