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For Vanilla Cream Filling

For Cup Cake

  • Cake Flour 150.0 g
  • Vanilla Powder 1.0 tsp
  • Egg (egg white only) 6.0 egg
  • Sugar 160.0 g
  • Fine Ground Salt 0.5 tsp
  • Coconut Milk 40.0 g
  • BEST FOODS Butter Flavoured Margarine 1 kg 80.0 g
  • Pandan Juice 60.0 g
  • Food Coloring – Apple Green 1.0 tsp
  • Egg Yolk 6.0 egg
  • Cream of Tartar 0.5 tsp
  • Kanom Jamongkut, for decoration
  • Kanom Foi Thong, for decoration
  • Kanom Thong Yod, for decoration
  • Pandan Leaf, for garnishing
  • Paper Cupcake Holder
  1. For Vanilla Cream Filling

    • In a mixer, beat Best Foods Vanilla Flavoured Filling and whipping cream with wire whip at the highest speed until rising. Scoop into squeezing bag.
  2. For Cup Cake

    • Sift cake flour, vanilla powder, Best Foods Baking Powder Double Acting Formula. Mix all ingredients in the bowl. Set aside.
    • Add egg yolks, 60 g of sugar, salt, coconut milk, melted Best Foods Butter Flavoured Margarine, and pandan juice. Mix until well blended.
    • Pour into the dough mixture prepared in step 1. Mix the ingredients until well blended. Add apple green food coloring and all ingredients together. Continue blending and put aside.
    • In a mixer, whisk egg white, cream of tartar with wire whip at the highest speed until fluffy. Slowly add 100 g of sugar and continue whisking until the ingredients rise.
    • Slowly add egg white into the mixture in step 3. Gently beat the ingredients with wire whip by hand and rubber paddle until well mixed.
    • Scoop the cake mixture into ¾ of the cup and bake at 180°C for 35 minutes or until golden brown. Take the cupcake from the oven. Set aside until cool.
    • Squeeze vanilla cream on to the cup cake, decorate with Kanom Jamongkut, Kanom Foi Thong, Kanom Thong Yod and pandan leaf.