Pandan Cupcakes with Gula Melaka SMB

I saw alot of members in a facebook grp baked the pandan cupcakes with gula melaka smb when I am still on holiday. I quickly bookmark it and tell myself to bake this when I am back from holiday.
Really thanks Karen Yee for sharing the link with the edited version

Original recipe from: Pandan Cupcakes with Gula Melaka SMB

Edited version:

(Amendment on the ingredients but method remain the same as original recipe)

Pandan cake:

200g cake flour

1/2 tsp baking powder (double acting)

125g unsalted butter, softened

1/2 tsp salt

1/2 vanilla paste / essence

115g granulated / castor sugar

2 large eggs, at room temperature

75g coconut milk (from a box) + 25g water

2 tbsps pandan juice (refer below)

green colouring

Method:

Preheat oven to 180°C. Line muffin pan with cupcake liner or, if using cupcake paper cups, place cups onto a baking pan.

Combine flour & baking power. Sift & set aside. 

In a large bowl, on medium speed of an electric mixer, combine butter, vanilla & salt. 

Cream until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. 

Add in eggs, one at a time, beating well after each addition. 

Add the dry ingredients in three parts, alternating with the coconut milk and pandan juice. With each addition, beat until the ingredients are incorporated, taking care not to over beat.

Fill paper cups or muffin pan with batter, 3/4 full.

Place baking or muffin pan on the middle rack of the oven & bake for about 25 minutes.

Cool cakes completely on a wire rack before icing. 

Gula Melaka Swiss meringue buttercream frosting:

67g gula Melaka, crushed 

2 pandan leaves, torn lengthwise & tied a knot

2 tbsp water

3 large egg whites

30g granulated sugar

150g unsalted butter, at room temperature

1tsp pure vanilla paste

pinch of salt

Method:

To prepare gula Melaka caramel, combine water, gula Melaka & daun pandan in a heavy-based saucepan over medium low heat. 

Stir until all the sugar has melted. 

Then continue heating up the syrup & let it reduce slightly, about 3-4 minutes. 

Remove from heat, strain & leave aside to cool completely to room temperature. The caramel will thicken  as it cools. If it becomes too thick, thin out with a little bit of water before using.

Combine egg whites, sugar and salt in a heatproof bowl over a pan of simmering water. Whisk frequently, keeping it over the heat, until the mixture reaches about 70°C and the sugar has dissolved (rub some between your fingers - if it feels grainy, it hasn't dissolved). 

Transfer the mixture to a mixer with a whisk attached and beat on medium-high for about 5 minutes, until stiff peaks have formed and the mixture has cooled to room temperature. Turn down the speed to medium and start adding small chunks of butter, checking that it has incorporated before adding more. 

Keep beating until the mixture comes together, this will take about 5 minutes. With the mixer running, add in the gula Melaka caramel, one teaspoon at a time, beating until well combined between each addition.  I added 5 tsps.