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Ingredients
Pandan Cupcakes
- 6 ½ oz unsalted butter, room temperature, in pieces
- 8 ½ oz granulated sugar
- 3 large eggs, room temperature
- 1 tsp pandan paste
- 10 ½ oz cake flour
- 1 tsp baking powder
- ½ tsp salt
- 6 ½ oz coconut milk
Salted Gula Melaka Caramel
-
7
oz palm sugar, gula melaka, cut into small pieces
or 7 oz coconut sugar, cut into small pieces - 2 oz water
- 2 pandan leaves, knotted (optional)
- 1 ½ oz unsalted butter
- 2 oz coconut milk
- ½ tsp salt
Coconut Whipped Frosting
- 3 oz confectioners sugar
- 3 ½ oz powdered coconut milk
- 14 oz heavy whipping cream, cold
- toasted coconut flakes, to garnish (optional)
- Nutrition
- per 1 portion
- Calories
- 2465 kJ / 589 kcal
- Protein
- 5 g
- Carbohydrates
- 65 g
- Fat
- 36 g
- Saturated fat
- 24 g
- Fiber
- 0.5 g
- Sodium
- 263 mg
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