1 cup turbinado sugar
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon baking soda
1-1/2 tablespoons applesauce
1/2 tablespoon vinegar
1/2- 1 teaspoon pandan extract or juice
1/2 cup cold water
2 to 3 tablespoons flour (add with the rest of the flour)
1-1/2 tablespoons oil or applesauce
1. Preheat oven to 350 degrees F.
2. In a bowl, combine sugar, all-purpose flour, whole wheat flour, and baking soda; thoroughly mix, then make 3 DEEP holes in the mixture.
3. To one well add applesauce/ oil, to another well add vinegar, and to the final well add pandan extract. Pour cold water over the whole mixture; mix until there are little or no lumps remain.
4, Fill prepared muffin tin (lined with liners or greased) with batter and bake for 18 to 22 minutes, checking on the cupcakes half way through the baking time to see how they are puffing up. Cupcakes are finished when a toothpick inserted at the center of a cupcake comes out clean. Icing suggestions are coconut, coffee, or banana icing.
Coffee Variation: Make the following substitutions - replace 2 to 3 tablespoons of flour with instant coffee or espresso powder, replace turbinado sugar with brown sugar, the pandan with espresso or cofee, and the cold water with cold coffee.
Source of recipe: I modified this recipe from the chocolate cake recipes Vegweb, and if you aren't familiar with PANDAN, its used a lot in Asian cakes and drinks. It's somewhat kind a cross between vanilla and coconut. You can find PANDAN extract whether it green or not, at most Asian markets. I used BUTTERFLY brand (from Indonesia).