Coconut-Lychee Cupcakes with Almond-Ginger Buttercream

Coconut-Lychee Cupcakes with Almond-Ginger Buttercream

1 1/4 cups all-purpose flour
1/2 cup mochi flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 tablespoon honey
1/2 teaspoon almond extract
2 large eggs
1 cup warm coconut milk
3 tablespoons lychee juice
1 tablespoon honey

1/4 cup unsalted butter, softened
1 cup confectioners’ sugar, sifted
1/4 cup finely ground toasted almonds
1 tablespoon minced crystallized ginger
1/4 teaspoon almond extract

Heat oven to 350 degrees F.  Line 12 muffin cups with paper liners, or grease and flour.

In a medium bowl, sift together all-purpose flour, rice flour, baking powder and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter, granulated sugar, honey and almond extract until creamy.  Beat in eggs, one at a time, until combined.  Gradually beat in flour mixture, alternating with coconut milk, until just combined.  Divide batter into muffin cups.  Bake 17-20 minutes, or until well risen, light golden brown, and cake springs back when touched.  Remove cupcakes and place on wire racks to cool.

To make the lychee simple syrup, stir together lychee juice and honey in a small saucepan; bring to a boil.  Boil 3 minutes.  Generously brush syrup on top of cupcakes to make them moist.

To make the frosting, in a large mixing bowl, using a mixer on medium speed, beat together butter and confectioners’ sugar until creamy – about 2-3 minutes.  Beat in almonds, crystallized ginger, and almond extract until well combined.  Spread frosting on top of cupcakes. Makes 12 cupcakes