Lychee Rosewater Cupcake with Coconut Glaze

Author: Janet Hudson Status: published Published: Jan 25,2010 license cc-by tags: Vegan, Cupcake, Rose, Coconut, Rosewater, Lycees, 0   Share on Facebook Share on Twitter

Recipe to follow.
2 cups cake flour
11/2 teaspoons baking powder
1/2 teaspoon salt
11/3 cups raw sugar
Egg Replacer for 2 eggs
1/3 cup oil
1/4 cup rosewater
2 cups chopped lychees
1/4 cup lychee syrup

Preheat oven to 350 degrees and line a muffin pan with cupcake liners.
Sift together flour, baking powder, salt and sugar.
In another bowl mix egg replacer, oil, rosewater,lychees, and lychee syrup and combine.
Add wet mixture to the dry ingredients, mix to combine. Fill cupcake liners full.
Bake 22-25 minutes or until a toothpick comes out clean.

Coconut glaze -
2 cups sifted powdered sugar
1/4 cup coconut milk
1/2 cup fresh coconut
Mix- Drizzle over cuppies- makes 15 or so.

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