Lychees, also known as litchi or lichee, are a tropical fruit grown in Southeast Asia. They are rich in Vitamin C and contain one of the highest levels of antioxidant polyphenols among fruits. Lychees have a naturally sweet and flowery flavor, making them a perfect addition to cupcakes. These Lychee Cupcakes were made for the Lunar New Year and are celebrated in May - Asian American Pacific Islander Heritage Month.
Makes 12 Cupcakes
- 1 20oz can of Lychees
- 1 stick of Unsalted Butter, softened
- 1/3 c Sugar
- 1/8 tsp Baking Soda
- 1 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 2 Egg Whites, room temperature
- 1 1/4 c All-Purpose Flour
- 4 tbsp Cornstarch
- 11 tbsp Unsalted Butter, softened
- 1 c Confectioner's Sugar Powder
- 2 tbsp Lychee Syrup
- Natural Red Food Coloring (recommend Supernatural)
- Preheat oven to 350 degrees. Line muffin pan with unbleached cupcake liners
- Drain lychees from can and save syrup. Remove 5 lychees (enjoy on their own or in a glass of sparkling water). Pour into food processor or blender and blend until it becomes a puree.
- Cream butter, sugar, baking soda, baking powder and salt for 5 minutes with stand or hand mixer.
- Add egg whites, one at a time. Blend for 30 seconds.
- Combine flour and cornstarch and add to mixture, alternating with lychee puree.
- Using a large cookie scoop, scoop batter into cupcake liners. Bake for 25 minutes. Cool in pan for 8 minutes and move to wire rack to cool completely.
- For buttercream, beat butter for 5 minutes until fluffy.
- Add confectioner's sugar powder, red food coloring and lychee syrup and beat for 2 more minutes.
- Fill piping bag with 1M (star) tip with lychee buttercream and pipe roses onto cupcake, starting in the center of the cupcake and gently squeezing while moving hand up towards 12 o'clock, then clockwise completing full circle.