Pandan Coconut Cupcake with Gula Melaka Frosting


Ingredients for pandan butter:

  • 250g pandan leaves, cut into pieces

  • 550g butter, melted

Ingredients for cupcake mixture:

  • 160g pandan butter

  • 90g castor sugar

  • 30ml MARIGOLD Sweetened Condensed Filled Milk

  • 100g eggs

  • 30ml MARIGOLD Evaporated Creamer  

  • 160g self-raising flour

  • 1 tsp baking powder

  • A pinch of salt

Ingredients for meringue butter cream:

  • 225g Gula Melaka

  • 4 tbsp water

  • 150g egg whites

  • 25g castor sugar

  • 250g French butter

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  1. Place pandan leaves in a blender. Pour in molten butter and blend.

  2. Sieve pandan butter and keep in refrigerator until ready to use.

  3. Cream pandan butter and castor sugar together until fluffy. Add in eggs and MARIGOLD Sweetened Condensed Filled Milk and beat until fluffy.

  4. Add in MARIGOLD Evaporated Creamer and stir.

  5. Fold in self-raising flour, baking powder and salt. Pour batter into moulds.

  6. Preheat oven to 180?C and bake for about 40 minutes.

  7. Heat water and Gula Melaka until dissolved.

  8. Start kitchen mixer and pour in egg whites and castor sugar. Beat until it peaks.

  9. Add in molten Gula Melaka mixture. Add in butter and beat until fluffy.

  10. Decorate cupcakes.

Prep time: 30 minutes
Cooking time: 30-40 minutes
Serves: 6
MARIGOLD Evaporated Creamer (390g)