Pandan Cupcakes by Wang Xing Hui

Ingredients :
Corn oil 粟米油.......... 150 g
Icing sugar 糖粉.......... 120 g ( i use 90 g)
Eggs 鸡蛋.......... 4 nos (lightly beaten)
Self-raising flour自发粉 .......... 150 g
Dry grated coconut 干椰丝.......... 30 g (not used in this attempt)
Pandan paste (screw pine) 香兰浓缩香精 .......... 1 1/2 tsp (Note 1)

Methods :
1. Mix the dry grated coconut together with the sifted flour.
干椰丝和自发粉混合均匀备用。

2. Beat the corn oil and sugar using hand whisk until sugar dissolve.
油和糖粉用打蛋器打至糖溶化。

3. Add in 1/3 of the beaten egg into No. ( 2 ) and follow by the flour mixture.
Continue until all the egg and flour is mixed with No. (2). Mix well.
蛋液和分类分次加入做法 （ 2 ）中，搅拌均匀。

4. Lastly add in the pandan paste and combine well.
最后，加入香兰精搅拌均匀。

5. Scoop the batter into the paper mould. 
用汤匙滔入纸杯内 8 - 9 分满。

6. Put into pre-heated oven at 150 C for 25 minutes or until cooked. 
送人预热烤箱以 150 度烤 25 分钟或至熟即可。

Note:
1. Cut pandan leaves into small pieces and blend to get the juice.