Lychee Rose Cupcakes



  • 1.5 cups self raising flour
  • 1 cup plain flour
  • 1/4 cup ground almonds
  • 250g butter, softened
  • 2 cups sugar (i only used 1.5 cups)
  • 4 eggs
  • 1/2 cup milk
  • 60ml rose syrup water (2 parts water to 1 part syrup)
  • 1 tsp rosewater essence
  • 24 pcs canned lychees


1.    combine flours and ground almonds in a bowl. in another bowl, beat butter & sugar until light and fluffy, then add in eggs one at a time and whisk until combined.
2.    add in flours in 3 additions, alternating between milk and rose syrup water. do not overmix. fold in batter until just combined.
3.    spoon 1/2 mixture into cupcake liners, top with a lychee and pour in another 1/2 batter (total height should come up to 3/4 of liner).
4.    bake in preheated oven of 170C for 20 mins or until skewer inserted comes out clean.
5.    for the raspberry cream cheese frosting, i combined cream cheese, butter, raspberry puree & sifted icing sugar according to taste. i don’t hv a recipe for it.

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