Lychee Cupcakes

Delicate lychee flavour

Tins needed:

Bun tray

Ingredients:

225g (8oz) softened butter

225g (8oz) caster sugar

225g (8oz) self raising flour

1 tsp baking powder

4 eggs

1 tin of lychees

For filling:

300ml whipped cream

½ tin chopped up lychees

For buttercream frosting:

125g cold Philadelphia full fat cream cheese

50g softened unsalted butter

300g icing sugar

2 tsp vanilla essence

Drop of pink food colouring

For decoration:
Lychee Jelly Belly sweets

Makes  about 18.

Preheat the oven to 180 C.

Line the bun tray with baking cases.

Place the butter, caster sugar, flour, baking powder and eggs in a large mixing bowl and beat for 2-3 minutes until well combined.

Stir in chopped up lychees drained of any juice.

Spoon the mixture into paper cases.

Bake for 18 minutes until well risen.

Transfer to wire rack to cool completely.

Cut out middle of cupcakes and fill with chopped up lychees and whipped cream.

Beat the icing sugar and butter together in a mixer with paddle attachment on medium-slow speed until the mixture comes together and is well mixed.

Add vanilla extract.

Add Philadelphia in one go and beat until it is completely incorporated.

Turn the mixer up to medium-­high speed.

Continue beating until the frosting is light and fluffy, at least 5 minutes.

Do not overbeat, as it can quickly become runny.

Add drop of pink colour and mix through.

Transfer the frosting to piping bag with star nozzle and decorate the cupcakes when completely cooled.
Add few lychee Jelly Belly sweets on top of each.