| Ingredient | Method |
| 90g granulated sugar 85g cake flour 20g wholemeal flour 1 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 30g unsalted butter, softened 1 A egg 35g sour cream 30g veg oil 1 teaspoon vanilla extract 75ml milk Flavor: 1tsp pandan essence 1/2 tsp apito pandan 25g dark chocolate coins, melted | 1. Preheat your oven to 180°C and line a mini muffin pan with parchment paper or aluminium foil and place an eggshell into each well. 2. In a large bowl, combine the sugar, cake flour, baking powder, baking soda, and salt. Add the softened butter until the mixture resembles fine sand. Set aside. 3. In a separate bowl, combine the eggs, sour cream, oil, and vanilla extract. Pour this mixture into the dry ingredients and mix until just combined. 4. Slowly add the milk and stir. 5. Divide the batter into two portions, 1st portion mix well with pandan essence/apito and 2nd portion mix well with melted chocolate. Each fill into piping bags. 6. Fill the eggshells halfway alternately with pandan batter and chocolate batter and bake for 30-35 minutes. If you insert a toothpick and it comes out clean, they're done. Transfer them onto a wire rack immediately and let them cool completely. 7. Clean off any cake that spilled over using a knife to scrape and then a wet paper towel. Remark: The amount of batter you put in your eggshells will depend on the cupcake recipe you’re using. If your recipe tells you to fill each cupcake liner ¾ of the way full, fill the eggshells ¾ of the way full. *makes 12 eggshells |
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