Pandan butter cupcakes by Esther Tho

Ingredients

125g butter
90g castor sugar
2 eggs
125g self raising flour
1 tsp of Pandan paste
65ml of coconut milk
Pinch of salt

Method

1. Cream butter and sugar till fluffy
2. Add egg one at a time till creamy
3. Add in sifted flour & salt by 2 or 3 portion mix well
4. Finally add in the coconut milk and pandan paste
5. Mix till well combine.
6. Line the cupcake liners, fill it to 3/4 full.
7. Bake at 180degC for 18-20min for cupcakes and 45mins for an whole cake.
8. Serve after cooled.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/896728060396271/