Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup buko pandan juice
- 1/2 cup grated fresh buko (young coconut)
Special Equipment Needed:
- 12-cup muffin tin
- 12 cupcake liners
- Electric mixer
- Sifter
- Bowls
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients, alternating with the coconut milk and buko pandan juice.
7. Fold in the grated buko.
8. Divide the batter evenly among the cupcake liners.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Let cool completely before frosting.
Time:
Preparation Time: 20 minutes
Cooking Time: 18-20 minutes
Temperature: 350°F
Serving Size: 12 cupcakes
Nutritional Information (per cupcake):
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 3g
Substitutions for Ingredients
- Coconut milk can be substituted with almond milk or any other non-dairy milk.
- Buko pandan juice can be substituted with any other fruit juice.
Variations:
- For a vegan version, substitute the butter with vegan butter and the eggs with flax eggs.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Make sure to sift the dry ingredients before adding to the wet ingredients.
- For a more intense buko pandan flavor, add 1 teaspoon of buko pandan extract.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30-45 seconds.
Presentation Ideas:
- Top with a swirl of whipped cream and a sprinkle of grated buko.
- Top with a swirl of coconut buttercream frosting and a sprinkle of grated buko.
- Top with a swirl of buko pandan frosting and a sprinkle of grated buko.
Garnishes:
- Grated buko
- Whipped cream
- Coconut flakes
Pairings:
- Fresh fruit
- Ice cream
- Coconut ice cream
Suggested Side Dishes:
- Coconut rice
- Mango salsa
- Buko salad
Troubleshooting Advice:
- If the cupcakes are too dry, add a tablespoon of coconut milk or buko pandan juice.
- If the cupcakes are too moist, add a tablespoon of flour.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Make sure to store the cupcakes in the refrigerator to prevent spoilage.
Food History:
Buko pandan is a popular Filipino dessert that originated in the Philippines. It is made with young coconut, pandan leaves, and sweetened condensed milk.
Flavor Profiles:
Buko pandan cupcakes have a sweet and creamy flavor with hints of coconut and pandan.
Serving Suggestions:
Buko pandan cupcakes are best served with a dollop of whipped cream or a swirl of coconut buttercream frosting.
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Region: Philippine