Make the most of the lychees season! Add a fresh burst of flavour to your cupcakes with these Lychee Blueberry Cupcakes topped Ricotta Lychee Frosting.
Lychee Blueberry Cupcakes Recipe
Makes 12
Ingredients:
For the Cupcakes
½ cup (approx. 12) fresh lychees, peeled & seeded
125g unsalted butter
3/4 cup caster sugar
2 eggs, lightly beaten
⅓ cup milk
1 1/2 cups self-raising flour, sifted
¼ cup blueberries
Ricotta Lychee Frosting
200g firm ricotta
4 tbsp icing sugar
¼ cup (approx 5-6) fresh lychees, peeled & seeded
Method:
To make the Cupcakes, preheat the oven to 180°C and line a cupcake tin with 12 cases.
Chop the fresh lychees into small 1 cm pieces. Set aside.
Using an electric mixer on medium speed, cream the butter and sugar until pale yellow, light and fluffy, about 2-3 minutes. Add the eggs and beat for a further minute, then fold in the flour. Add the milk and stir until just combined. Fold through the blueberries and chopped lychees.
Spoon cupcake batter into the prepared cases until ⅔ full. Bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.
Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To make the Frosting, add lychees to a blender and blend until smooth. Strain through a fine mesh sieve to remove any pulp (you should have about 4 tablespoons of lychee juice). Set aside. Using an electric mixer on medium speed, whisk together the ricotta, icing sugar and lychee juice.
Frost cool cupcakes and garnish with a slice of fresh lychee and a blueberry.
Smart Tip:
Choose firm and springy lychees with bright red or pink skin for the tastiest fruit.
