step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
In a mixing bowl, mix together Butter (1/2 cup) and Caster Sugar (1/2 cup) until light and fluffy.
step 3
Crack in Eggland's Best Classic Eggs (2) one at a time.
step 4
Then, drizzle in Vanilla Extract (1 tsp) and mix.
step 5
Stir in Flour (3/4 cup) and Baking Powder (1 tsp). Mix until just combined before adding Milk (2 Tbsp) into the batter. Set aside.
step 6
Line out the cupcake liners into the mini muffin pan or lightly grease the pan with Non-Stick Baking Spray (as needed).
step 7
Transfer the batter into the mini muffin pan.
step 8
Transfer the tray into the oven and bake at 350 degrees F (180 degrees C) for about 12–15 minutes.
step 9
Take the tray from the oven, set it aside, and let it cool. In the meantime prepare the buttercream.
step 10
In a large bowl, add Butter (5.5 oz), Powdered Confectioners Sugar (1 cup), and Vanilla Extract (1 tsp) and beat with a mixer for about 5 minutes until the mixture is pale and fluffy.
step 11
Then separate the buttercream into 4 equal portions, roughly about 2 oz (60 grams) each.
step 12
To make the strawberry buttercream, stir Strawberry Powder (1 Tbsp) into the buttercream bowl.
step 13
Use a piping bag to frost the mini cupcakes, and finish off with Sprinkles (to taste) on top.
step 14
Next, prepare the chocolate buttercream, sift in Unsweetened Cocoa Powder (1 Tbsp), and mix well with the buttercream.
step 15
Transfer the mixture in a piping bag, frost the mini cupcakes, sprinkle White Sprinkles (to taste) on top, drizzle with Chocolate (to taste), and decorate it with White Chocolate Chips (to taste).
step 16
Then make the pandan buttercream, drizzle Pandan Paste (to taste) into the buttercream and mix well.
step 17
Frost mini cupcakes with a piping bag. Sprinkle Desiccated Coconut (to taste) on top and drizzle Coconut Jam (to taste) for some extra local flavor.
step 18
For the last batch, frost cupcakes with vanilla buttercream, and top it off with Fresh Strawberries (to taste).
