Ingredients

  • Yields 12 cupcakes
  • 120 g unsalted butter

  • 140 g castor sugar

  • 4 eggs (Grade A or 5 pcs Grade B eggs)

  • 180 g self-rising flour

  • ½ tsp salt

  • ¼ cup bandung drink (50g fresh milk + 1 tbsp Rose syrup) **keep 1 tsp for garnishing purpose

  • 80 g gula melaka (chopped)

  • 30 g water

  • 60 g milk

     

  • accompaniments & garnish:

    2 tsp cream cheese

  • ½ tsp water

  • ½ slice cheese

     

  • lion decoration (gula melaka cupcakes):

    25 g white grated coconut 

  • 20 g gula melaka (chopped)

  • 1 tbsp water

  • ¼ tsp salt

  • ½ tsp castor sugar

     

  • rabbit decoration (bandung cupcakes):

    6 pcs marshmallows

  • 1 tsp of bandung drink 

  • sprinkles

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Recipe Courtesy of
Asian Food Network

Gula Melaka & Bandung Cupcakes

Move over rainbow sprinkles, there’s a lot more to like in these cupcakes. Here, you’ve got blushing sugared bandung bunnies, and great caramelised gula melaka lions! Well, it’s quite a lot to do, so pick a Saturday morning for a project with the kids. You could focus on making the moist cupcake batter, which is the easiest part of this recipe, while they play with the animal shapes and streaking colours. Whatever you do, be sure to have a bit more of the decorative ingredients on hand for any lets-try-again moments you might have together.
  • Easy
  • 30 min
  • 15 min
  • 15 min
  • 6 steps
  • 20 Ingredients
  • Easy
  • 6 steps
  • 20 Ingredients
  • 30 min
  • 15 min
  • 15 min

Instructions

  1. Make cupcake batter base

    • Preheat oven to 180 degree Celsius, top & bottom heat.

    • Beat butter and sugar until creamy and fluffy.

    • Add eggs and beat until well combined.

    • Divide the mixture into two equal portions



  2. Make Gula Melaka cupcake batter

    • Melt gula melaka in a saucepan with water over low heat. Add in milk and mix well. Set aside to cool.

    • In a bowl, make your dry ingredients mix by sieving 90g self-rising flour with ¼ tsp salt

    • In the bowl of cupcake base mixture that you’ve divided earlier on, add some dry ingredients mix and some gula melaka mixture and mix till just well blended. Repeat this until you’ve used up all the dry ingredients and gula melaka mixture



  3. Make Bandung cupcake batter

    • Mix 1 tbsp rose syrup with 50g fresh milk and set aside
    • In a bowl, make your dry ingredients mix by sieving 90g self-rising flour with ¼ tsp salt
    • In the bowl of cupcake base mixture that you’ve divided earlier on, add some dry ingredients mix and some rose syrup mixture and mix till just well blended. Repeat this until you’ve used up all the dry ingredients and rose syrup mixture.

     

    Make Bandung cupcake batter


  4. Bake cupcakes

    • Fill paper cups 2/3 full with batter.

    • Bake at 180 degree Celsius for 15-20min, or until a toothpick comes out clean



  5. Make garnish and assemble Gula Melaka Cupcakes

    • In a saucepan, combine gula melaka, water, salt and castor sugar and cook over medium heat until the gula melaka dissolves.

    • Strain the syrup to remove fibrous impurities in palm sugar and return it to the saucepan.

    • Add in white grated coconut and continue to cook by stirring to mix well.

    • Dish out into a bowl. 

    • Cut an oval from cheese slice using small cap of container (approximately 2cm diameter). Place the oval cheese slice on the surface of a Gula Melaka cupcake as lion nose.

    • Mix 2 tsp cream cheese with ½ tsp water

    • Using bamboo stick or food-pick, draw the features on lion face with dark chocolate and cream cheese accordingly.

    • Surround the edge of cupcakes with sweetened grated coconut as lion mane.  

    • Take one Gula Melaka cupcake, remove from paper cup. Cut a slice of cupcake from the bottom and cut out two semicircles as the lion’s ears by using cap of container.

    • Place the ears at both sides of lion head

    Make garnish and assemble Gula Melaka Cupcakes


  6. Make garnish and assemble Bandung Cupcakes

    • Cut an oval from cheese slice. Place the oval cheese slice on the surface of a Bandung cupcake as rabbit nose.

    • Mix 2 tsp cream cheese with ½ tsp water

    • Using bamboo stick or food-pick, draw the features on rabbit face with dark chocolate and cream cheese accordingly.

    • Take ½ tsp cream cheese and colour it with Bandung drink. Use pink cream cheese as blushes for rabbit.

    • Cut marshmallows diagonally as rabbit ears. Tap Bandung drink on the centre surface of marshmallows.

    • Place the ears accordingly on both sides of rabbit head.
    • Arrange sprinkles near rabbit ear as flower hair clip.



Plate and Serve!

Cupcakes can be served warm or room temperature.

Plate and Serve!

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Ingredients
  • Yields 12 cupcakes
  • 120 g unsalted butter

  • 140 g castor sugar

  • 4 eggs (Grade A or 5 pcs Grade B eggs)

  • 180 g self-rising flour

  • ½ tsp salt

  • ¼ cup bandung drink (50g fresh milk + 1 tbsp Rose syrup) **keep 1 tsp for garnishing purpose

  • 80 g gula melaka (chopped)

  • 30 g water

  • 60 g milk

     

  • accompaniments & garnish:

    2 tsp cream cheese

  • ½ tsp water

  • ½ slice cheese

     

  • lion decoration (gula melaka cupcakes):

    25 g white grated coconut 

  • 20 g gula melaka (chopped)

  • 1 tbsp water

  • ¼ tsp salt

  • ½ tsp castor sugar

     

  • rabbit decoration (bandung cupcakes):

    6 pcs marshmallows

  • 1 tsp of bandung drink 

  • sprinkles

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