Pandan Cupcakes – Crafts to Crumbs

Ingredients

• 1 ½ cup (180g) all-purpose flour (spooned into measuring cup and leveled)
• 1 ½ teaspoon (6g) baking powder
• 1/2 teaspoon (2g) salt
• 1 stick (113g) softened unsalted butter
• ¾ cup (148.5g) sugar
• 1 large egg (room temperature)
• 1/3 cup (79 ml) coconut milk or whole milk (Whole milk preferred)
• ¼ cup (59 ml) water
• 6 fresh/frozen pandan leaves
• 1/8 teaspoon pandan paste