Tuesday, June 27, 2017

Recipe: Raisin Cupcakes with Lychee

This recipe is adapted from ‘Baking with Tropical Fruits’ by Melinda Lim

Makes 12 Raisin Cupcakes with Lychee (Sugarless) – I replaced 200 g castor sugar with 3 tbsp honey

  • 1 can of lychee, drained and chopped, reserve the liquid
  • 220 g (7.5 oz) cake flour
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 200 g unsalted butter, at room temperature
  • 3 tbsp honey OR 130 g (4.5 oz) castor sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 20 tbsp reserved lychee water
  • 180 g raisins OR Sunmaid Natural California Raisins 6Sx30G
  • Drain the lychees and cut into small pieces, set aside.
  • Sift together the flour, baking powder, salt, set aside.
  • Line a 12-cupcake pan with cupcake liners, set aside.
  • Cream butter and honey (OR sugar) in a bowl by hand or  an electric mixer until light and fluffy.
  • Add the vanilla extract and beat on medium speed for about 30 seconds.
  • Add in the eggs and beat on medium speed till it is incorporated.
  • Turn the speed to low and gradually add the sifted flour mixture.
  • Mix until no trace of flour is left.
  • Slowly add in 20 tbsp (or lesser) lychee water and mix.
  • Fold in the raisins and diced lychee.
  • Scoop into cupcake liners about three-quarters full.
  • Bake in oven at 180 C for 20 – 25 minutes or until a toothpick comes out clean.


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