Lychee cupcakes

Ingredients

• 1 can of lychees
• 2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 160 g unsalted butter
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract

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Preparation

• Preheat oven to 180C. Line two muffin trays with little cupcake containers. Drain lychees and cut into small pieces. Sift the dry ingredients together and set aside.
• In a bowl, using a hand mixer cream the butter and sugar together until light and fluffy. Add the eggs one at a time, then the vanilla and mix to combine. Add in 7 Tbsp of the lychee liquid and blend until all combined.
• Toss the lychee pieces in the flour mixture until well coated, this will stop the lychees from sinking to the bottom of the cakes. Add this flour mixture into the batter and mix to combine. Place a tablespoon of batter into each of the cupcake liners and bake in the oven for about 35 minutes or until cooked.

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