Super moist, melt-in-your mouth, exotic flavor cupcakes made with coconut sport strings and screw pine (pandan) frosted with coconut cream cheese buttercream; perfect for any occasion, especially St. Patrick’s Day!
I literally had a few hours before I met up with my son’s godmother earlier today. I was thinking about what I was going to bring; something green for St. Patrick’s Day. I remembered the cake I made for my goddaughter. I found my inspiration.
Looking at the clock, I wondered if I could experiment in just three hours. Did I have enough time? I never made it before and I wasn’t sure if I could bake, wait for them to cool down completely, frost them, make fondant decorations, and do a load of laundry in just a few hours. Maybe the rice cake was enough. Well, I did it anyway and I tried to beat the clock (imagine a chef in Iron Chef competition). If it didn’t taste right then all I had to do was not bring them. Right? The race was on. I didn’t think I could pull it off, but I whipped up something amazingly good; perfect to celebrate the occasion. Thank you God! 😀
Yields: 24-26 cupcakes
Preheat oven to 325 degrees
- 2-1/2 cups Organic, unbromated all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 1/2 cup vegetable oil (I used Crisco)
- 2 large organic eggs
- 1-1/2 cup coconut milk
- 1 tablespoon light sour cream
- 1 teaspoon coconut screw pine extract (Buko Pandan)
- 5 drops of green food coloring (optional)
- Coconut sport strings (Macapuno)
- Line the muffin tin with cupcake liner; set aside.
- In a large bowl, combine the flour, baking soda, baking powder and salt; set aside.
- In a stand mixer bowl (with paddle attachment), add the sugar and eggs. Beat in low speed until well-combined.
- Add the oil, coconut milk and sour cream. Beat until well mixed then add the buko pandan (coconut screw pine) extract. Only add the food coloring if you want the batter in darker color. Beat until well incorporated.
- Slowly add the flour mixture. Beat for two minutes stopping from time to time to scrape the sides and bottom of the bowl. Do not over mix.
- Using an ice cream scooper, scoop the batter mixture and fill 2/3 of the cupcake baking cups.
- Add about a teaspoon or so of coconut sport in the center of each of the cupcakes.
- Bake for 17-20 minutes or until toothpick inserted in the center comes out clean.
- You can make your fondant decorations while waiting for the cupcakes to bake.
- These cupcakes are very moist. Cool completely before removing them from the pan.
- Prepare the frosting
- Divide the batter to two greased 8-inch baking pan. Bake for 25 to 33 minutes or until the toothpick inserted in the center comes out clean. Cool completely in the pan.
Coconut Cream Cheese Buttercream
- 1 lb. (16 oz.) cream cheese; soften at room temperature
- 1 stick unsalted butter; soften at room temperature
- 1-1/2 cup powdered sugar (or more to taste)
- 1 pouch (2 oz./60 g) Chaokoh brand coconut milk powder
- 2 teaspoons coconut extract
- 1 tablespoon sour cream
- In a stand mixer with a paddle attachment, beat the cream cheese in high speed until very smooth. Add the butter and beat until well combined and free of lumps.
- Turn the mixer off and scrape the sides and bottom of the bowl. Beat again until fluffy. Add the coconut extract and sour cream. Beat until well incorporated. Turn off the mixer.
- Add the powdered sugar, coconut milk powder and slowly beat until all the sugar and coconut milk powder are incorporated. Gradually increase the speed and beat in high speed until fluffy and very smooth. You’re ready to frost your cupcakes.
- You can find screw pine, coconut milk powder and coconut sport strings at Asian grocers.
- Double the buttercream recipe to frost all the cupcakes. I only frosted 12 cupcakes for the above recipe.
- You can just rely on the screw pine extract to color the batter. However, don’t add too much or the batter will taste bitter; adjust accordingly.
- All ovens vary; adjust accordingly.
If you are looking for a cupcake adventure. Try this recipe. It won’t disappoint. I know it’s kind of late, but Happy St. Patrick’s Day! ❤
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17 thoughts on “Buko Pandan Cupcakes (Coconut Screw Pine)”
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Hi there, Ms Anna! I just want to ask if I can bake this using a 9×13 pan? Any adjustments to the oven temp and baking time? Thanks in advance. 😊
Hi Lani. Thanks for visiting my page. Sorry for my late response. I have been in hiatus for a long time. I hope you were able to figure out that you can use a 9 x 13 baking pan for this recipe, same temperature, but increase time of baking to about 30 minutes depending on your oven. I hope it came out well.
I am surprised you know of Pandan too. We use it in alot of our cakes here and desserts😊 I love the color green and your cakes are just soooo beautiful☺
Thank you for the compliment, Garfield. It’s great you stopped by. I guess Pandan is popular among Asians. A Vietnamese grocer near our area uses pandan to color their treats. It’s delicious and its fragrant is intoxicating. 😀
Yes, indeed! Thank you. Have a great weekend. 🙂
My favorite things ever are cupcakes! I’m getting hungry just looking at them.
Hi, Patty! Thanks for stopping by. Yes! I get that way too! I am crazy about cupcakes and cakes. 🙂
We’re lucky we found each other.
Me too, Patty. Thanks to OM. 🙂 Have a great weekend.
Yes, thanks to OM. ☀️
Mamma mia! These cupcakes are faboulous, Anna.
Thank you for the lovely compliment, Silva. It’s much appreciated. 😀
Reblogged this on Chef Ceaser.
Thank you so much for the reboot. It’s much appreciated.