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Lychee Rose Cupcakes
taken from evan’s kitchen ramblings.
ingredients (makes 24) :


1.5 cups self raising flour
1 cup plain flour
1/4 cup ground almonds
250g butter, softened
2 cups sugar (i only used 1.5 cups)
4 eggs
1/2 cup milk
60ml rose syrup water (2 parts water to 1 part syrup)
1 tsp rosewater essence
24 pcs canned lychees
directions :

1. combine flours and ground almonds in a bowl. in another bowl, beat butter & sugar until light and fluffy, then add in eggs one at a time and whisk until combined.
2. add in flours in 3 additions, alternating between milk and rose syrup water. do not overmix. fold in batter until just combined.
3. spoon 1/2 mixture into cupcake liners, top with a lychee and pour in another 1/2 batter (total height should come up to 3/4 of liner).
4. bake in preheated oven of 170C for 20 mins or until skewer inserted comes out clean.
* for the raspberry cream cheese frosting, i combined cream cheese, butter, raspberry puree & sifted icing sugar according to taste.

Lychee Rose Cupcakes

taken from evan’s kitchen ramblings.

ingredients (makes 24) :

1.5 cups self raising flour

1 cup plain flour

1/4 cup ground almonds

250g butter, softened

2 cups sugar (i only used 1.5 cups)

4 eggs

1/2 cup milk

60ml rose syrup water (2 parts water to 1 part syrup)

1 tsp rosewater essence

24 pcs canned lychees


directions :

1. combine flours and ground almonds in a bowl. in another bowl, beat butter & sugar until light and fluffy, then add in eggs one at a time and whisk until combined.

2. add in flours in 3 additions, alternating between milk and rose syrup water. do not overmix. fold in batter until just combined.

3. spoon 1/2 mixture into cupcake liners, top with a lychee and pour in another 1/2 batter (total height should come up to 3/4 of liner).

4. bake in preheated oven of 170C for 20 mins or until skewer inserted comes out clean.

* for the raspberry cream cheese frosting, i combined cream cheese, butter, raspberry puree & sifted icing sugar according to taste.

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