Green with Asian Envy - Pandan Kaya Cupcakes with Cream Cheese Frosting

I call them "Green with Asian Envy" a.k.a Pandan Coconut Cupcakes with a suprise kaya filling topped with pandan cream cheese frosting and toasted shredded coconut.

The reason for the name is because these cupcakes are probably the most Asian of cupcakes that I have ever made and eaten.

What's there not to love about pandan or kaya (coconut jam)? Combine the both of them together and the flavours bring me back to my childhood days of eating kaya on bread. Most non-Asian kids would have been brought up on nutella or peanut butter on bread but I was brought up on kaya.

Below is the recipe for "Green With Asian Envy" which I have adapted from Cupcake Central's red velvet cupcake recipe. If you have not gotten your hands on their "Hatch That Dream" cookbook, you are missing out! So...what are you waiting for?

If you love asian flavours and are a sweet tooth, do give this recipe a go! :)

Oven Setting:
160 degrees Celsius fan forced
175 degrees Celsius no fan

Cupcake ingredients (makes 24 cupcakes):
Cake flour 340g
Sugar 320g
Desiccated coconut 30g
Bi Carb Soda 1.5tsp
Baking Powder 1tsp
Salt 1tsp
Vegetable Oil 1.5 cups
Eggs 120g
Buttermilk 1 cup
Pandan Essence 1tbsp
Vanilla Extract 1tsp
White Vinegar 2tsp
Shredded Coconut 1/2 cup

Instructions:

1. Preheat your over. Line your cupcake pans with cupcake papers.
2. Sift all dry ingredients directly into the mixing bowl.
3. Fit the paddle attachment on your mixer.
4. Add to the mixing bowl with the dry ingredients; the pandan essence, vanilla extract and oil on low speed until combined.
5. With the mixer still on low speed, add eggs one at a time.
6. Add buttermilk slowly to the mixture, careful not to flood the mixture whilst the mixer is still on low speed.
7. Stop the mixer and scrape down the bowl.
8. Add vinegar to the batter and mix on medium speed for 10 secs.
9. Fill cupcake papers 2/3 full immediately and pop them in the oven. Due to the reaction of vinegar and bi carb soda; you need to work quickly, otherwise if you leave the batter out for more than 20 minutes, you’ll get big nasty craters in your cupcakes.
10. Bake for 20 -26 minutes until toothpick comes out clean.
11. Place the shredded coconut in the oven till it’s lightly toasted.

Once the cupcakes have cooled down, use a little knife and carve out a hole in the middle of the cupcake and fill it with a teaspoon full of kaya.

the surprise filling should look like that :)

Cream Cheese Frosting:

Butter 115g

Cream cheese 225g

Icing Sugar Mixture 2-3 cups

Milk powder 1/4 cup

Pandan Essence 1 1/2tsp

Vanilla 1tsp

Salt 1/2tsp

Instructions:

1. Bring cheese and butter to room temperature by letting it sit out for 30 minutes. Alternatively, pop them in the microwave separately for 10 seconds each time until slightly soft to touch.
2. Beat butter until soft and creamy.
3. Add cream cheese and beat until combined, about 3-5 minutes.
4. Add half of the icing sugar mixture, salt, pandan essence and the vanilla extract. Beat until smooth.
5. Gradually add the milk powder; then add the remaining sugar and stop when you get to the consistency and sweetness you like.

I find that this one batch of cream cheese frosting can usually frost 48 cupcakes so I strongly suggest you half the ingredients. That way, you do not have too much leftover frosting...unless, you are a sugar addict and don't mind eating the extra frosting by itself.

This is the end result! It doesn't just look good but taste amazing too :)