Pandan Chiffon Cuppies - 2 June 2015

Tried baking Pandan Chiffon in cupcakes today.  This recipe was shared by Emy Lee.  The cake was really soft!  It was almost eaten by my old and little ones even before it was fully cooled. :)

Pandan Chiffon Cuppies (shared by Emy Lee @ SHC) 

Ingredients (Makes 12 cuppies) 
20g cooking oil 
40g coconut milk 
10g pandan extract 
small pinch of salt 
40g top flour (sifted) 
3 egg yolks  (original was 2 but I mis-read) 

3 whites 
45g caster sugar 
pinch of cream of tartar (optional) - I added 

Method 

1. Pour the cooking oil, coconut milk, pandan extract and salt into a pot. 

2. Heat pot over a small flame until you can no longer touch the pot mouth (or 50 degrees). Turn off heat. 

3. Stir and then add in top flour. Mix well until no lumps can be seen. 

4. Add in the first egg yolk, and then mix well. Then add in the second one & then the third. 

5. Set aside. 

6. Set your oven to 160c to preheat. 

7. Line your cupcake tray with the cupcake liners. Set aside. 

8. In a separate bowl, whisk your egg whites to a firm peak by adding sugar in 2-3 batches. 

9. Stir in 1/3 of your meringue to your egg yolk batter first. Then pour the mixure back into the rest of your meringue and fold in lightly; taking care not to deflate your meringue. 

10. Drop 2 spoonfuls of batter into each cupcake. Use a satay stick or toothpick to give each batter a slight swirl to prevent any large air pockets. 

11. Pop tray into oven and reduce temp to 155c and bake for 25-30 mins. 

Note: 
1. I made 14 cupcakes.  Could be because of the extra yolk or because I did not fill up the cupcakes fully. 
2. My cupcakes sinked after cooled.  Likely because I mis-read the recipe on the yolk. 

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June 2015 Event: Secret of Chiffon & Roll Cake 

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