Shopping list
250 gram butter (room temperature)
250 gram caster sugar
250 gram self raising flour
4 tablespoons milk (room temperature)
4 free range eggs (room temperature)
1 sachet vanilla sugar
2 teaspoons almond essence
ychees in syrup (homemade or Chinese supermarket)
marzipane or fondant icing in red, pink & green
pink paper cupcake cups
edible golden glitter
For Chinese New Year we make delicious Lotus cupcakes with almond flavour and filled with lychees. The lychees in lime syrup, which we made ourselves yesterday are all eaten! But luckily you can buy canned Lychees in the Chinese supermarket, so easy if you are short on time and also delicious.
How to make Lotus cupcakes
Mix butter, sugar and vanilla sugar creamy.
Add the eggs one by on and keep mixing in between.
Sieve the flour in portions into the mixture.
Add the milk and almond, mix another minute.
Preheat the oven to 170°c. Place the wire rack in the middle of the oven.
Bake the cupcakes +/- 15 minutes and let them cool in the tin.
Cut a hole in the cupcakes using a teaspoon.
Open the tin of lychees and cut them in small pieces.
Or fill the cupcakes with fresh lychees in syrup.
Fill the cupcakes then cut out a fondant circle.
Press the circles on the cakes, press the edge on.
Cut out leaves, stick them on the cupcakes.
Knead pink marzipan into a ball with a pointed tip.
Stick the lotus bud on the leaves with a drop of water.
Finally, dust the red marzipan with gold glitter. Xin Nian Kuai Le!
