Mini Pandan Butter Cake

Ingredients:

180g butter ~ room temp

80g caster sugar

2 eggs ~ lightly beaten

45g Pandan extract juice

35g coconut milk

220g Self-raising flour

1 tsp baking powder

Directions/Instructions:

1. Combine pandan extract & coconut milk together & mix well. (Do not worry if not enough 45g of pandan extract, just increase the coconut milk)
2. Cream butter & sugar until light.  Gradually add beaten egg into the mixture & beat until fluffy at medium speed.
3. Sieve in all the self-raising flour, baking powder & coconut milk mixture.  Gently fold well the mixture with a rubber spatula.
4. Spoon mixture into small cupcake liner (40-41g ea) or lightly greased/cooking spray on a small muffin pan.
5. Bake in preheated oven 165 deg C for abt 12 mins or until cooked when tested with a skewer.
6. Best to serve warm; store the small cakes in an airtight container & re-heat for 8-10 mins before consuming.