Rose water and litchi cupcakes
| Serves: | makes 24 |
Ingredients
- 3 cups + 2 tbsp flour
- 4 Large eggs, room temperature, lightly beaten
- 24 Fresh litchis, peeled and pips removed
- 4 tbsp cream cheese, room temperature
- 2 cups Fresh raspberries, for decorating
- 2 cups Icing sugar, sifted
- 1/2 cup Unsalted butter,at room temperature
- 3 tsp rose water
- 3/4 cup 1,5 L milk
- 1 1/2 cups ground almonds
- 500 g Self raising flour
- 1/2 tsp Canola oil
- 1 cup Unsalted butter, softened
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven 175°C.
- Grease a 24-cup muffin tray and line with cupcake liners.
- For the cupcake batter, cream the butter and sugar in an electric mixer until fluffy and light.
- Beat continuously while gradually adding the eggs.
- Combine the flour and ground almonds and add to the mixture in three stages, alternating with the milk and rose water. Do not overmix.
- Carefully half fill the cupcake liners with batter, place a litchi in the centre of each top with the remaining batter.
- Bake for 20-25 minutes or until a cake tester comes out clean. Allow to cool completely.
- For the icing, beta the cream cheese and butter in an electric mixer on a low speed until it becomes very smooth.
- Gradually add the icing sugar and continue to mix on a low speed until fully incorporated and smooth.
- Fill a pastry bag with the icing, fit with a plain nozzle, and pipe it onto the cupcakes.
- Top the cupcakes with the fresh raspberries and serve.
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