Pandan Coconut Cupcakes
[Vegan, Gluten-Free]

To Make the Pandan Juice:

1. Add the cut pandan leaves and water to a food processor and pulverize them until you get a thick paste.
2. Strain the paste through a fine sieve, using a tablespoon to press on the pandan paste to release more juice.

To Make the Frosting:

1. Place your cold vegan butter in a large mixing bowl and using an electric hand mixer, beat it for 2 minutes.
2. Gradually add all the icing sugar and cornstarch and beat the mixture until it's light and fluffy.
3. Add the coconut milk and pandan juice.
4. Beat the mixture for another 2 minutes or until well combined. Place in refrigerator until ready to use.

To Make the Cupcakes:

1. Mix all the wet ingredients together in a large mixing bowl and whisk them until they're combined.
2. Sift all the dry ingredients except desiccated coconut into another large mixing bowl, whisk by hand and combine well. Then add in the desiccated coconut, whisk and combine. Make a well in the center of the mixing bowl.
3. Gradually pour the wet ingredients mixture into the well and use a spatula to mix briefly. Then whisk the mixture well.
4. Preheat fan-forced oven to 350°F.
5. Grease all the muffin pans with some vegan butter.
6. Fill each muffin pan with some batter, until they're about 3/4 full for each pan.
7. Use a small spoon to even out the top of the muffin batter.
8. Bake the muffins for 25 minutes or until golden brown and toothpick comes out clean.
9. Cool the cupcakes in muffin pan for 5 minutes, then remove them and place the cooked muffins on a cooling rack.
10. Frost them and sprinkle the extra coconut on top.