Cupcake 39- Lychee cupcakes with Raspberry Cream

Lychee Cupcakes

1 ½ c self-rising flour
1 c AP flour
¼ c ground almonds, toast before grinding
1 c unsalted butter room temperature
2 c sugar
4 eggs, room temperature
¾ c whole milk
¼ c rose water
24 whole lychees, if canned rinse several times

Preheat oven to 350. Line 24 wells of muffin pan with liners, set aside.

In bowl combine flours and almonds, set aside. Combine milk and rose water, set aside.

In bowl of standing mixer cream butter and sugar until light and fluffy. Add eggs one at time, mixing well with each addition. Add dry ingredients alternating with milk in 3 increments, beating well. Fill cupcake wells ¼ c batter, place a single lychee in the center of well, add an additional ½ c batter on top, spread batter to cover lychee. Batter will rise, don’t overfill. Bake 20-25 minutes. Cool on wire rack.

Raspberry Buttercream
½ c unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2 c powdered sugar
½ c raspberry jam

In bowl of standing mixer, beat mascarpone cheese and butter until smooth. Add powdered sugar, mixing well. Add raspberry puree and beat on high until smooth and creamy.