Mini Pandan Butter Cake
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Cook time: 
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Serves: 36 small cakes
 
Ingredients
  • 180g Butter, room temperature
  • 80g Caster sugar
  • 2 Eggs, 65g, lightly beaten
  • 45g Pandan extract (follow the instruction below to make pandan extract)
  • 35g Coconut milk
  • 220g Self raising flour
  • 1 tsp Baking powder
Instructions
  1. Combine pandan extract and coconut milk together and mix well. (Is ok if you don't get enough 45g of pandan extract, just top up with coconut milk.)
  2. Cream butter and sugar until light. Gradually add beaten egg into mixture and beat until fluffy at medium speed.
  3. Sieve in all the self raising flour, baking powder and coconut milk mixture. Gently fold well the mixture with a rubber spatula.
  4. Spoon mixture into into small cupcake liner or lightly greased/cooking spray on small muffin pan.
  5. Bake at preheated oven at 165 degrees C for about 12 minutes or until cooked when tested with a skewer.
  6. Best to serve warm. Store the small cakes in an airtight container and re-heat for 8-10 minutes before consuming.
Recipe by Anncoo Journal at https://www.anncoojournal.com/mini-pandan-butter-cake/