Chinese Indonesian-inspired Runebergintorttu

Ingredients

In this Chinese Indonesian-inspired version of Runebergintorttu, we incorporate Chinese Indonesian ingredients such as pandan extract and palm sugar to infuse the cupcakes with a distinct flavor profile. Additionally, we top the cupcakes with a pandan-infused cream and garnish them with toasted coconut, adding a refreshing and crunchy element to the traditional Finnish recipe. We alse have the original recipe for Runebergintorttu, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 teaspoon pandan extract 1 teaspoon pandan extract
• 1/4 cup (50g) palm sugar, grated 1/4 cup (50g) palm sugar, grated
• For the pandan cream: For the pandan cream:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 teaspoon pandan extract 1 teaspoon pandan extract
• For garnish: For garnish:
• Toasted coconut flakes Toasted coconut flakes

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Line a muffin tin with cupcake liners.
2. 2.
   In a bowl, whisk together the flour, ground almonds, baking powder, cinnamon, nutmeg, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
6. 6.
   Stir in the pandan extract and grated palm sugar until well combined.
7. 7.
   Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. 8.
   Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. 9.
   Remove from the oven and let the cupcakes cool completely on a wire rack.
10. 10.
    Meanwhile, prepare the pandan cream by whipping the heavy cream, powdered sugar, and pandan extract together until stiff peaks form.
11. 11.
    Once the cupcakes are cooled, pipe or spread the pandan cream on top of each cupcake.
12. 12.
    Garnish with toasted coconut flakes.
13. 13.
    Serve and enjoy!

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for a finer texture in the cupcakes.
• Pandan extract — If pandan extract is not available, you can substitute it with vanilla extract for a different flavor profile.
• Palm sugar — Grate the palm sugar finely to ensure it incorporates well into the cupcake batter.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of freshly grated ginger to the cupcake batter.
• If you prefer a stronger pandan flavor, you can increase the amount of pandan extract in both the cupcake batter and the cream.
• To toast the coconut flakes, spread them on a baking sheet and bake in a preheated oven at 180°C (350°F) for 5-7 minutes, or until golden brown. Keep an eye on them as they can burn quickly.

Serving advice

Serve the Chinese Indonesian-inspired Runebergintorttu cupcakes as a delightful dessert or as a sweet treat with a cup of tea or coffee.

Presentation advice

Arrange the cupcakes on a serving platter and dust them with a sprinkle of powdered sugar for an elegant touch. You can also place a pandan leaf or a small almond on top of each cupcake as a decorative element.