Makes 12 Cupcakes


1/2 cup (approx. 12) fresh lychees, peeled & seeded
125g unsalted butter
3/4 cup caster sugar
2 eggs, lightly beaten
⅓ cup milk
1 1/2 cups self-raising flour, sifted
¼ cup blueberries
Ricotta Lychee Frosting
200g firm ricotta
4 tbsp icing sugar
¼ cup (approx 5-6) fresh lychees, peeled & seeded

Method – Cupcakes

1. Preheat the oven to 180°C and line a cupcake tin with 12 cases.

2. Chop the fresh lychees into small 1 cm pieces. Set aside.

3. Using an electric mixer on medium speed, cream the butter and sugar until pale yellow, light and fluffy, about 2-3 minutes.
Add the eggs and beat for a further minute, then fold in the flour.

4. Add the milk and stir until just combined. Fold through the blueberries and chopped lychees.

5. Spoon cupcake batter into the prepared cases until ⅔ full. Bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.

6. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

For the Frosting

1. Add lychees to a blender and blend until smooth. Strain through a fine mesh sieve to remove any pulp – you should have about 4 tablespoons of lychee juice. Set aside.

2. Using an electric mixer on medium speed, whisk together the ricotta, icing sugar and lychee juice.

3. Frost cool cupcakes and garnish with a slice of fresh lychee and a blueberry.

Created by Marie Duong for Australian Lychees