Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
In a mixing bowl, mix together
Butter (1/2 cup)
and
Caster Sugar (1/2 cup)
until light and fluffy.
3.
Crack in
Eggs (2)
one at a time.
4.
Then, drizzle in
Vanilla Extract (1 tsp)
and mix.
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.
6.
Line out the cupcake liners into the mini muffin pan or lightly grease the pan with
Non-Stick Baking Spray (as needed)
.
7.
Transfer the batter into the mini muffin pan.
8.
Transfer the tray into the oven and bake at 350 degrees F (180 degrees C) for about 12–15 minutes.
9.
Take the tray from the oven, set it aside, and let it cool. In the meantime prepare the buttercream.
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.
11.
Then separate the buttercream into 4 equal portions, roughly about 2 oz (60 grams) each.
12.
To make the strawberry buttercream, stir
Strawberry Powder (1 Tbsp)
into the buttercream bowl.
13.
Use a piping bag to frost the mini cupcakes, and finish off with
Sprinkles (to taste)
on top.
14.
Next, prepare the chocolate buttercream, sift in
Unsweetened Cocoa Powder (1 Tbsp)
, and mix well with the buttercream.
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)
.
16.
Then make the pandan buttercream, drizzle
Pandan Paste (to taste)
into the buttercream and mix well.
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.
18.
For the last batch, frost cupcakes with vanilla buttercream, and top it off with
Fresh Strawberries (to taste)
.
