Pandan Gula Melaka Cupcakes | Ondeh-ondeh Cupcakes

Kek cawan berberperisa pandan dengan topping karamel gula Melaka yang harum dan swiss meringue buttercream yang gebu dan tidak terlalu manis sememangnya salah satu kek cawan yang menjadi kegemaran ramai. Kek cawan ini juga dipanggil kek ondeh-ondeh kerana rasanya seperti kuih ondeh-ondeh buah Melaka. Kek cawan ini sesuai dinikmati pada suhu bilik kerana tekstur keknya lembut dan krimnya gebu.
Selamat mencuba!

Jumlah Hidangan : 12 biji

🍀KEK CAWAN PANDAN :
150 gm mentega bergaram (lembut) | 2/3 cawan
100 gm gula kastor | 1/2 cawan
2 biji telur gred A (suhu bilik)
165 gm tepung gandum | 1 & 1/3 cawan
15 gm tepung jagung | 2 sudu besar
6 gm baking powder | 2 sudu teh
90 ml krim santan | 1/4 cawan & 2 sudu besar
1.5 ke 2 sudu teh pes pandan

🍀KARAMEL GULA MELAKA :
125 gm gula Melaka (potong kecil) | 3/4 cawan | 2 & 1/4 ketul kecil
45 ml air | 3 sudu besar
1 helai daun pandan
45 ml krim santan | 3 sudu besar
30 gm mentega bergaram | 2 sudu besar
1/8 sudu teh garam

🍀SWISS MERINGUE BUTTERCREAM :
80 gm putih telur | dari 2 biji telur gred A (suhu bilik)
75 gm gula kastor | 1/3 cawan
150 gm mentega bergaram (sejuk) | 2/3 cawan (potong kecil)

🍀HIASAN : Kelapa parut Hawai (panggang sebentar)

SAIZ KERTAS CAWAN : 7 CM (DIAMETER ATAS), 5 CM (DIAMETER BAWAH), 4 CM (TINGGI)
SAIZ NOZZLE : WILTON 1 M

SUHU MEMBAKAR : 170℃| 338℉, 25 MINIT, ATAU SEHINGGA LIDI PENCUCUK BERSIH, API ATAS BAWAH, RAK KEDUA BAWAH. PANASKAN KETUHAR 10-15 MINIT.

📢NOTA :
1. Kek cawan boleh disimpan pada suhu bilik selama 3 hari.
2. Simpan dalam peti sejuk sehingga 1 minggu, dan keluarkan 1 jam sebelum dihidangkan supaya kek & krim lembut semula.
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[ENGLISH]
Moist and buttery pandan cupcakes topped with rich palm sugar caramel and fluffy soft swiss meringue buttercream, this cupcake is a favorite treat for many people. It is also called ondeh-ondeh cupcake due to it's similarity in terms of the taste. Enjoy the cupcake at room temperature as the cake is soft and the cream is fluffy.
Happy baking!

Yield : 12 pcs

🍀PANDAN CUPCAKES :
150 gm salted butter (soft) | 2/3 cup
100 gm caster sugar | 1/2 cup
2 large eggs (room temperature)
165 gm all purpose flour | 1 & 1/3 cups
15 gm cornstarch | 2 tbsp
6 gm baking powder | 2 tsp
90 ml coconut cream | 1/4 cup & 2 tbsp
1.5 to 2 tsp pandan paste

🍀PALM SUGAR CARAMEL :
125 gm palm sugar (chopped roughly) | 3/4 cup | 2 & 1/4 small blocks
45 ml water | 3 tbsp
1 pandan leaf
45 ml coconut cream | 3 tbsp
30 gm salted butter | 2 tbsp
1/8 tsp salt

🍀SWISS MERINGUE BUTTERCREAM :
80 gm egg whites | from 2 large eggs (room temperature)
75 gm caster sugar | 1/3 cup
150 gm salted butter (cold) | 2/3 cup (cut into small cubes)

🍀DECO : Toasted shredded Hawai coconut

CUPCAKE LINER SIZE : 7 cm (top), 5 cm (bottom), 4 cm (height)
NOZZLE : WILTON 1M

BAKING TEMPERATURE : 170℃| 338℉, 25 MINUTES, OR TILL INSERTED CAKE TESTER COMES OUT CLEAN, TOP & BOTTOM HEAT MODE AT MIDDLE BOTTOM RACK. OVEN PREHEATED 10-15 MINUTES.

📢NOTES :
1. Cupcakes can be stored in room temperature up to 3 days.
2. Refrigerate cupcakes up to a week, and left at room temperature 1 hour before serving to soften the cake & cream again.
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