Lychee Rose Cupcakes

ingredients (makes 24) :

1.5 cups self raising flour

1 cup plain flour

1/4 cup ground almonds

250d butter, softened

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

directions :

1. combine flours and ground almonds in a bowl. in another bowl, beat butter & sugar until light and flıffy, 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 pıur 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.

* 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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