Soft and fluffy Pandan Cupcakes topped with a delicious vanilla frosting, coconut shreds, and coconut sugar syrup (gula melaka). It tastes just like a ondeh-ondeh (klepon) in a cupcake form! The pandan base is not too sweet and have just the right amount of pandan flavor, which pairs well with the delicious sweet toppings. It's naturally vegetarian, but can easily be made vegan!
In a large bowl, vigorously mix the eggs and sugar with an electric mixer until light and fluffy - about 5-7 minutes.
Sift in the flour, baking powder, and salt into the egg and sugar mixture and mix on low speed until combined.
Mix in the melted butter, warmed milk, and pandan extract on low speed until just combined.
Pour the pandan batter into the prepared muffin pan, filling each cavity about 2/3 of the way up.
Bake for 21-23 minutes, or until fully cooked through. You'll know the pandan cupcakes are done when a toothpick inserted into the middle of the cupcake comes out clean.
Allow the cupcakes to cool, then pipe on the frosting. Then sprinkle some coconut shreds and drizzle the coconut sugar syrup.
Eat immediately, or store in an airtight container for a few days in the refrigerator. ENJOY!