Pandan Coconut Cupcake with Gula Melaka Frosting


Ingredients for pandan butter:

250g pandan leaves, cut into pieces

550g butter, melted

Ingredients for cupcake mixture:

160g pandan butter

90g castor sugar

30ml MARIGOLD Sweetened Condensed Filled Milk

100g eggs

30ml MARIGOLD Evaporated Creamer  

160g self-raising flour

1 tsp baking powder

A pinch of salt

Ingredients for meringue butter cream:

225g Gula Melaka

4 tbsp water

150g egg whites

25g castor sugar

250g French butter


  1. Place pandan leaves in a blender. Pour in molten butter and blend.
  2. Sieve pandan butter and keep in refrigerator until ready to use.
  3. Cream pandan butter and castor sugar together until fluffy. Add in eggs and MARIGOLD Sweetened Condensed Filled Milk and beat until fluffy.
  4. Add in MARIGOLD Evaporated Creamer and stir.
  5. Fold in self-raising flour, baking powder and salt. Pour batter into moulds.
  6. Preheat oven to 180?C and bake for about 40 minutes.
  7. Heat water and Gula Melaka until dissolved.
  8. Start kitchen mixer and pour in egg whites and castor sugar. Beat until it peaks.
  9. Add in molten Gula Melaka mixture. Add in butter and beat until fluffy.
  10. Decorate cupcakes.
Prep time: 30 minutes
Cooking time: 30-40 minutes
Serves: 6