Lychee Cupcakes
The lychee cupcake is a special, exotic dessert inspired by Asian cuisine. The sweet, juicy flavor of lychee perfectly complements the soft cake, while the creamy frosting adds lightness to the cupcake. This cupcake is an ideal choice for summer gatherings, picnics, or any occasion when you crave a refreshing sweet treat. The original lychee fruit comes from Southeast Asia and has been a favorite ingredient in Asian desserts for centuries.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) while you prepare the batter.
2
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and vanilla sugar.
3
In another bowl, whisk the eggs, then add the vegetable oil and milk. Whisk until smooth.
4
Finely chop the lychees into small pieces and gently fold them into the batter.
5
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
6
Divide the batter evenly among the muffin liners, filling each about 2/3 full.
7
Bake the cupcakes for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8
Let the cupcakes cool completely before frosting.
9
Whip the heavy cream until stiff peaks form. Gradually add the powdered sugar and continue whipping until you have a light and fluffy frosting.
10
Pipe or spoon the frosting onto the tops of the cooled cupcakes. Garnish with a piece of lychee.
