2 medium eggs
50ml coconut milk
few drops of panda essence
50g pistachios ( blended in particles)
1. Preheat oven at 170C
2. Mix butter sugar until light and fluffy, add eggs and beat well.
3. sift in flour, mix well.
4. Add coconut milk, pistachios particles and drops of panda essence. Mix well.
5. Transfer mixture into cupcakes containers. Bake for 20 minutes.