Ingredients:
10 pieces lychees canned, well drained
3 tbsp lychee liqueur
4 egg whites
1/4 tsp cream of tartar
70 g castor sugar
4 egg yolks
25 g castor sugar
40 g canola oil
80 g superfine flour
1/4 tsp baking powder
10 pieces lychees canned, well drained
3 tbsp lychee liqueur
4 egg whites
1/4 tsp cream of tartar
70 g castor sugar
4 egg yolks
25 g castor sugar
40 g canola oil
80 g superfine flour
1/4 tsp baking powder
For the frosting:
150 g cream well
80 g icing sugar
1/2 tsp lychee liqueur
A tinge of pink food coloring
150 g cream well
80 g icing sugar
1/2 tsp lychee liqueur
A tinge of pink food coloring
Instructions:
1.To infuse lychee, place well-drained lychees on paper towels and pat dry thoroughly, then soak them in lychee liqueur overnight in the refrigerator.
2.To use, drain the macerated lychees and drain well again. Keep the liqueur aside for use later.
3.Preheat oven at 160°C.
4.Whisk egg whites until frothy and add cream of tartar and castor sugar. Beat until stiff, then set aside.
5.In a separate bowl whisk egg yolks and castor sugar until light and thick. Beat in canola oil followed by the infused lychee liqueur.
6.Sift the flour and baking powder together and carefully fold into the egg yolk mixture.
7.Then, fold egg yolk mixture into the beaten egg whites and carefully mix until well blended.
8.Spoon batter into each paper cup cases and fill up to three quarters full. Bake for about 20 minutes or until well risen. Cool cakes on wire racks.
For the frosting:
1.Beat cream well, icing sugar and lychee liqueur until light and fluffy. Add a tinge of pink food coloring.
2.Pipe a rosette on top of each cupcake and top with a piece of macerated lychee.
Recipe Courtesy of Amy Beh - The Star Online1.To infuse lychee, place well-drained lychees on paper towels and pat dry thoroughly, then soak them in lychee liqueur overnight in the refrigerator.
2.To use, drain the macerated lychees and drain well again. Keep the liqueur aside for use later.
3.Preheat oven at 160°C.
4.Whisk egg whites until frothy and add cream of tartar and castor sugar. Beat until stiff, then set aside.
5.In a separate bowl whisk egg yolks and castor sugar until light and thick. Beat in canola oil followed by the infused lychee liqueur.
6.Sift the flour and baking powder together and carefully fold into the egg yolk mixture.
7.Then, fold egg yolk mixture into the beaten egg whites and carefully mix until well blended.
8.Spoon batter into each paper cup cases and fill up to three quarters full. Bake for about 20 minutes or until well risen. Cool cakes on wire racks.
For the frosting:
1.Beat cream well, icing sugar and lychee liqueur until light and fluffy. Add a tinge of pink food coloring.
2.Pipe a rosette on top of each cupcake and top with a piece of macerated lychee.
