Buco Pandan Chiffon Cupcakes

The idea of making cupcakes with Filipino flavors came into me after watching back to back episodes of Cupcake Wars in the Food Network. Every major city has a cupcake store so I wanted to be different and incorporate tropical and fruity flavors to my cupcakes. (FYI: I strongly disagree to anyone who says cupcakes are out this year)

So here it is! Buco Pandan salad flavors in a mamon-like cupcake :)

Buco Pandan Chiffon Cupcakes (tweaked this recipe by Kirbie Cravings)
(makes 24 cupcakes)

What you need:

(A)
1 3/4 cup all-purpose flour, sifted
1 tbsp. baking powder 

1 tsp. salt
1/2 cup sugar

(B)
1/2 cup vegetable oil
6 egg yolks
1/2 tbsp. Green food coloring mixed in
3/4 cup coconut milk
1 tbsp. Pandan flavor

(C)
6 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar

How it's done:
Preheat oven to 350 degrees F

Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth.

Beat (C) (egg whites and cream of tartar) in a separate bowl until soft peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly, so no white streaks remain. Scoop into cupcake pan.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Kam's Tips:
- Always, always use room temperature eggs especially if you are using egg whites.
- Never open the oven door while the chiffon cupcake are baking (I know you are tempted by the smell, must resist!) Opening the door will result to sagging cupcakes.
- Frosting ideas: Vanilla buttercream topped with toasted coconut flakes - FTW!