Pandan Cupcakes with Gula Melaka SMB

Ingredients:
200g cake flour
1/2 tsp baking powder (double acting)
125g unsalted butter ~ softened
1/2 tsp salt
1/2 tsp vanilla paste / essence
115g granulated / castor sugar
2 large eggs ~ room temperature
75g coconut milk (from a box) + 25g water
2 tbsp pandan juice
Green coloring (Optional)

Directions:

1. Preheat oven to 170-180 deg C.  Line muffin pan with cupcake liner.
2. Combine flour & baking powder, sift & set aside
3. In a large bowl, on medium speed of an electric mixer, combine butter, vanilla & salt.  Cream the butter till fluffy.  Add sugar gradually & beat until fluffy (about 3 mins).
4. Add in eggs, one at a time & beating well after each addition.
5. Add in dry ingredients in three parts, alternating with the coconut milk & pandan juice.  With each addition, beat until the ingredients are incorporated (Do not overbeat).
6. Fill paper cups or muffin pan with batter 3/4 full (ea 50-55g)
7. Bake on the middle rack of the oven for about 25 mins.   Cool cakes completely on a wire rack before icing.

Gula Melaka SMB Frosting:

67g gula Melaka ~ crushed

2 pandan leaves ~ tied a knot

2 tbsp water

3 large egg whites

30g granulated sugar

150g unsalted ~ room temperature

1 tsp pure vanilla paste / essence

1/8 tsp salt

Directions:

1. In a saucepan over medium-low heat, combine water, gula Melaka & daun pandan to prepare for caramel.  Stir until all the sugar has melted.   Continue heating up the syrup & let it reduce slightly about 3-4 mins.
2. Remove from heat, strain & leave aside to cool completely to room temperature.  The caramel will thicken as it cools.  (If becomes too thick, thin out with a little bit of water before using)
3. Combine egg whites, sugar & salt in a heatproof bowl over a pan of simmering water.  Whisk frequently, keeping it over the heat, until the mixture reaches about 70 deg C & sugar has dissolved (rub some between your fingers, if it feels grainy it hasn't dissolved).
4. Transfer the mixture to a mixer with a whisk attached & beat on medium-high for about 5 mins, until stiff peaks have formed & the mixture has cooled to room temperature.  Turn down the speed to medium & start adding small chunks of butter, checking that it has incorporated before adding more.
5. Keep beating until the mixture comes together, this will take about 5 mins.  With the mixer running, add in the gula Melaka caramel, 1 tsp at a time, beating until well combined between each addition (5 tsps)