Lychee Yogurt Cupcake ( 荔枝酸奶杯子蛋糕 )
( Makes 11 )
Ingredients :
Cupcake :
170g cake flour
1 tsp baking powder
1/4 tsp salt
100g butter
90g sugar
2 eggs
1/2 tsp lychee essence
50g lychee puree
100g plain yogurt
Custard jelly topping :
170g water
1 tbsp custard powder
1 tbsp sugar
1/2 tsp lychee essence
canned lychee
Method :
Cupcake :
1. Preheat oven to 170°C. Mix cake flour, salt and baking powder together, sieved and set aside.
2. Cream butter and sugar till pale in colour. Add in eggs one at a time and mix well. Add in lychee essence and puree, stir to mix.
3. In 4 separate steps, stir in half amount of yogurt, and half amount of sieved flour mixture, then again the other half of yogurt, and the other half of flour. Mix well with each addition.
4. Scoup batter into lined muffins tin with ice-cream scoup. Bake in preheated oven for 25 minutes, or until skewer comes out clean. Let cool.
Custard jelly topping :
1. Mix 2 tbsp of water from 170g of water with 1 tbsp of custard powder and 1 tbsp of sugar, stir to dissolve. Add in lychee essence
2. Bring to simmer the rest of water in a pan, add (1) into pan and stir constantly until it has thicken. Off heat and let cool.
To assemble :
1. Scoup 1 tbsp of cooled jelly topping over cooled cupcake and placed 1 lychee on top. Repeat with the rest.
( Makes 11 )
Ingredients :
Cupcake :
170g cake flour
1 tsp baking powder
1/4 tsp salt
100g butter
90g sugar
2 eggs
1/2 tsp lychee essence
50g lychee puree
100g plain yogurt
Custard jelly topping :
170g water
1 tbsp custard powder
1 tbsp sugar
1/2 tsp lychee essence
canned lychee
Method :
Cupcake :
1. Preheat oven to 170°C. Mix cake flour, salt and baking powder together, sieved and set aside.
2. Cream butter and sugar till pale in colour. Add in eggs one at a time and mix well. Add in lychee essence and puree, stir to mix.
3. In 4 separate steps, stir in half amount of yogurt, and half amount of sieved flour mixture, then again the other half of yogurt, and the other half of flour. Mix well with each addition.
4. Scoup batter into lined muffins tin with ice-cream scoup. Bake in preheated oven for 25 minutes, or until skewer comes out clean. Let cool.
Custard jelly topping :
1. Mix 2 tbsp of water from 170g of water with 1 tbsp of custard powder and 1 tbsp of sugar, stir to dissolve. Add in lychee essence
2. Bring to simmer the rest of water in a pan, add (1) into pan and stir constantly until it has thicken. Off heat and let cool.
To assemble :
1. Scoup 1 tbsp of cooled jelly topping over cooled cupcake and placed 1 lychee on top. Repeat with the rest.
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