Recipe: Longan Coconut Cupcakes

This recipe is adapted from ‘Baking with Tropical Fruits’ by Melinda Lim

Makes 12 Longan Coconut Cupcakes (Sugarless) – I replaced 200 g castor sugar with 3 tbsp honey

Ingredients:

  • 1 can of longans, 397 g (14 oz), drained and chopped, reserve the liquid
  • 200 g (7 oz) cake flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 3 tbsp honey OR 200 g (7 oz) castor sugar
  • 2 eggs
  • 80 ml vegetable oil
  • 60 ml coconut milk
  • 60 ml longan syrup
  • Black sesame seeds, lightly toasted

Preparations:

  • Drain the longans and cut into small pieces, set aside.
  • Sift together the flour, baking powder, salt, set aside.
  • Line a 12-cupcake pan with cupcake liners, set aside.

Directions:

  • Whisk 2 eggs in a bowl until light and fluffy.
  • Add 80 ml vegetable oil and 60 ml coconut milk.
  • Beat on medium speed for about 30 seconds.
  • Turn the speed to low and gradually add the sifted flour mixture.
  • Mix until no trace of flour is left.
  • Add 60 ml longan syrup and mix for another 3 seconds.
  • Fold in the diced longan.
  • Scoop into cupcake liners about three-quarters full.
  • Sprinkle top of cupcakes with sesame seeds.
  • Bake in oven at 180 C for 20 – 25 minutes or until a toothpick comes out clean.

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