Lychee cupcakes

Litchi chinensis gives life to a highly demanded tropical fruit throughout the centuries since, guess what, Chinese emperors and other wealthy people kinda liked it.

The lychee tree can be as high as 12 metres and the seeds are toxic… so I can imagine more than one servant on top of a tree thinking about how to sneak a seed or two and get rid of the annoying imperial fondness…


Lychee Cupcakes

Makes 12 cupcakes.
For the cupcakes
  • 150 g butter
  • 150 g caster sugar
  • 175 g self-raising flour
  • 3 eggs
  • 1 tsp vanilla extract
  • 12 lychees in light syrup

Preheat the oven to 160 °C fan. Beat the butter and caster sugar until fluffy, mix in the vanilla and eggs and finally the flour until combined, but don’t overmix! Take 12 lychees and blot them dry with a paper napkin. Place 12 cupcake liners in a cupcake tin, fill them 1/3, place one lychee in each cupcake case and cover the lychee with more batter. Bake for 15 to 20 minutes until golden brown.

For the frosting
  • 100 g butter
  • 200 g powder sugar
  • 1 tbsp of the lychee light syrup
  • Americolor deep pink & lemon yellow soft gel paste
Beat together the butter, lychee juice, and powder sugar with an electric mixer, adding the sugar and light syrup in small portions. Beat for another 3 minutes until light and fluffy. Add a couple of drops of each soft gel paste to the buttercream and blend with palette knife. Finally pipe the frosting on top of cooled cupcakes with an open star piping nozzle.
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