Pandan Golden Butter Cupcake with Coconut Fillings

Ingredients : yield 27 cupcakes
360g butter
210g sugar
6 eggs
340g top flour
20g coconut powder
3 tsp baking powder
90g coconut milk
25g pandan extract

Methods

1. Whip the softened butter till light.
2. Add fine sugar and salt, continue to whip till pale and creamy.
3. Add in beaten egg, in several small portions, and mix well.
4. Mix and loosen top/cake flour with baking powder using a hand whisk. Fold in the flour mixture, in several additions, to the batter. Avoid over mixing the batter.
5. Fold in pandan extract, coconut milk and vanilla.
6. Spoon the batter and half-filled the cupcake case into cupcake.
7. Place the fillings into the batter, then spoon the batter and fill the cupcake case to about 2/3 the height of the cupcake case.
8. Drizzle the topping on the cupcakes.
9. Bake in a preheated oven at 180 degree Celsius for about 20 to 25 minutes at middle rack, or till the top becomes golden.
10. Allow the cupcakes to cool down

Filling One with Desiccated Coconut Topping :
200g shredded coconut
100g gula melaka
50g water


Filling Two with Fresh Grated Coconut Topping :
adequate gula melaka, break into small pieces