Skip to main content

Lychee Cupcakes 荔枝紙杯蛋糕


I had wanted to try this cupcake  recipe for quite a while but was contemplating on the decoration for the topping.   As my family members are not keen on creamy frosting and the like, I've decided to just give it a very simple facelift.  I cut off a bit of the topmost part of the cupcake, filled it up with some fruit paste, dusted on some snow powder and lo and behold, the cake did look attractive!







Intoxicating aroma, soft and moist cupcake with a juicy lychee innard!

Recipe for Lychee Cupcakes (adapted from  'here'  with modification)

Ingredients                                                                              

  • 3 oz self-raising flour
  • 2 oz plain flour
  • 2 Tbsp Hazelnut meal
  • 4 oz butter
  • 3.1/2 oz caster sugar
  • 2 large eggs
  • 6 Tbspmilk
  • 1.1/2 Tbsp Cointreau (substitute for rose water)
  • 12 whole Lychees (if too big, cut into halves, pat dry)
  • Fig paste or any jam (optional)
  • Snow powder or icing sugar for dusting
Method

  1. Sift the self-raising flour and plain flour.  Set aside.
  2. Cream the butter and sugar till fluffy.  Add in the eggs one at a time.  Mix well.
  3. Fold in the sifted flours, alternating with the milk.  
  4. Mix in the hazelnut meal followed by the Cointreau.  Mix well.
  5. Spoon 1/3 batter into the paper lined pan.  Add in a lychee and top up with some batter.
  6. Bake in a preheated oven @ 180 deg.C for 20 to 25 mins.  Test with a skewer till it comes out clean.  Once the cake is cooled, cut  off a bit of the top, and fill up the depression with some fruit paste/jam or cream.   Dust with some snow powder or icing sugar before serving.
  7. Yield :  12 cupcakes.



Labels:

Comments

  1. Angie's RecipesMarch 9, 2015 at 11:38 AM

    These cupcakes are so beautiful! I love the bright lighting, Cheah.
    Have a great week ahead!
    Angie

    ReplyDelete
  2. ann lowMarch 9, 2015 at 1:08 PM

    Cheah, Your lychee cupcakes look pretty in decoration and photography. Thank you for sharing the recipe.

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 11, 2015 at 1:09 PM

      Thanks for the compliment and encouragement, Ann!

      Delete
  3. PHMarch 9, 2015 at 3:12 PM

    Lovely cupcake, Cheah! And it is very attractive indeed :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for those who love durian. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till
Post a Comment
Read more

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til
2 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe