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I called Pandan Velvet Cupcake. I used extract the Pandan leaves to get of natural green color and fragrant for the cupcake. As red velvet got red color of beetroot.
- 2 whole eggs.
- 250 gr sugar.
- A pinch of salt.
- 120 gr butter, in room temperature.
- 250 gr flour.
- 50 gr milk powder.
- 1 tsp baking soda.
- Vanilla as needed.
- Pandan leaves extract (10 sheets of pandan leave).
- 1 cup fresh milk.
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- Heat the oven 180°C.
- Beat eggs, sugar and salt until fluffy and thick.
- Add butter and whisk with whisk electric until mix well with medium speed.
- Mix flour, milk powder, baking soda and vanilla. Add mixture of flour in the batter and mix well with low speed.
- Add extract pandan leaf to get green color and fresh cream. Mix well.
- Used ice scoope to pour the batter into muffin baking tray that have been covering with paper cup (2 ice scoopes).
- Bake for 25 minutes until well done.
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