Lychee-Rose Cupcakes with Coconut Cream Frosting

Posted by on Jan 20, 2011 in desserts, Fusion, Recipes | No Comments


After making some Green Tea Panna Cotta the other night, I had lots of leftover Lychee Compote. What to do? Let’s try some lychee cupcakes! They turned out great. So great in fact, that my husband swears they are the best cupcakes I’ve made to date! Of course, he is my husband…he has to say that :) But I like to think that he gives it to me straight. Anyway, try ‘em out and let me know whatcha think!

* Note: You can either make the lychee compote from the Green Tea Panna Cotta recipe, or simply bust out some canned lychee (found in asian markets.) If using canned lychee, remove the fruit and chop it up. Add 1/2 cup of the fruit with 1/2 cup of the syrup from the can and also add in an extra 1/3 cup or so of granulated sugar (which would make it 1 1/3 cup rather than just 1 cup.)


Cupcake Ingredients:

1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp sea salt
1 cup granulated sugar
1/4 cup ground flaxseed
3/4 cup water
1/3 cup canola oil
1/4 cup soy milk
1 cup lychee compote
2 tsp vanilla extract

Preheat the oven to 350 degrees F. Prepare 2 muffin tins with cupcake liners. You will have enough batter for a little over a dozen cupcakes (I had 16.)

In a small bowl, combine the ground flaxseed with 3/4 cup water. Whisk together and allow it to sit while preparing the rest of your ingredients.

In a large bowl, sift together the flours, baking powder, salt and sugar.

In a separate bowl, combine the rest of the ingredients (the wet ingredients) with the “flax eggs” (flaxseed and water mixture.) Whisk to combine.

Add the wet ingredients to the dry ingredients and gently incorporate with a spatula, being careful not to over mix. Pour the batter into the prepared cupcake tins, filling each about 2/3 of the way full. Bake for about 22 minutes or until a toothpick comes out clean.

Remove cupcakes from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

At this point you can brush them with some glaze for extra flavor. Use the lychee compote syrup and cherry rose syrup from the Green Tea Panna Cotta recipe.


Coconut Cream Frosting Ingredients:

3 cups confectioners sugar
1/4 cup coconut cream (scrape off the top of a can of regular coconut milk)
2 tbsp light corn syrup
1/2 tsp vanilla extract
1 tsp cornstarch

Combine all the ingredients in the bowl of a standing mixer and mix on low speed until well incorporated (or use a handheld mixer.) Place the frosting in the fridge covered for about an hour prior to using.

Once the cupcakes have cooled completely, frost ‘em! These taste great when stored in the fridge. I’ve found that certain vegan cupcakes taste extra yummy when cold.


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