Pandan and Pistachios cupcake

INGREDIENT

105g flour

2 medium eggs

50ml coconut milk

100g butter

105g sugar

few drops of panda essence

50g pistachios ( blended in particles)

 

METHODS

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.

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