Pandan Coconut Heaven Cupcakes

While my sister was in town visiting, we wanted to imitate a childhood favorite. This is an asian-inspired variation of VwAV's Coconut Heaven Cupcakes. Instead of dried coconut, we used freshly shredded coconut, which resulted in a slightly moister cupcake. The flavors intensified the following day, which made these so fragrant & delicious! Although simple, these are dense & addicting topped off with whipped up heavy cream.

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Pandan Coconut Cupcakes
1 cup AP flour (1/2 AP, 1/2 whole wheat pastry)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1/4 cup coconut oil
1 cup coconut milk (blended 2 pandan leaves & strained)
2/3 cup sugar (reduced)
1 tsp vanilla extract
1/8 tsp coconut extract

1 cup unsweetened shredded coconut

• Preheat oven 350F & line 12 muffin tins.
• In a blender, blend up the 1 cup coconut milk with 2 pandan leaves. Blend completely & strain liquid, removing leaves. Set aside.
  
• Sift together & whisk to combine dry ingredients.
• In a large separate bowl, whisk together wet ingredients.
• Pour the dry into the wet & mix until smooth.
• Fold in 1 cup shredded coconut.
• Fill each tin about two-thirds full.
• Bake for 20 - 22 minutes; cupcakes should be slightly browned around edges & spring back when touched.
• Remove from tin & place on cooling rack.
• Makes 12 cupcakes.

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Heavy Cream Frosting
1/2 cup heavy cream
1/4 cup powdered sugar
1/8 tsp vanilla extract
1/8 tsp coconut extract

• Whisk heavy cream until slightly thickened.
• Slowly add in powdered sugar to taste.
• Fold in extracts & combine.
• Frost cooled cupcakes.