Pandan Eggwhite cuppies

I have a big tub of eggwhites sitting in fridge and I just had to find something to do with it. I can use it as face masks but I still don't think I'll need that much eggwhites!

Did some blog-hopping and searching and came upon Lucy's cheese egg white cuppies. Great! I have everything on hand except for the cheese. So I modified it to become pandan flavoured instead. The cupcakes sank a fair bit when cooled. Could be the uneven oven temp... but overall it's soft and fluffy. the kids loved it! Made exactly 11pcs.

Here goes....

What you need

• 25gm milk
• 75gm coconut milk
• 1/2 tsp pandan paste
• 200 gm egg white
• 1/4 tsp salt
• 1/2 tsp cream of tartar
• 75 gm sugar
• 80 gm cake flour
• 20 gm cornflour
• 30 gm corn oil
• Handful of choc chips

What to do

• Preheat oven to 180 degrees.
• Sift cake and corn flour tog. Set aside
• Mix the coconut milk, milk, pandan paste and oil together.
• Whisk egg white, salt and cream of tartar till fluffy and pour in sugar gradually. Continue to whisk till stiff peak.
  Fold in coconut milk mixture and flour using a spatula.
• Spoon into muffin cups. Sprinkle choc chips on top.
• Bake at 180C for about 25 mins.