Before I start with this recipe, I would just like to say something. I think that it is so funny how there are some blogs out there that I have commented on multiple times and asked questions, and never got a response. Some how, they found time to answer EVERYONE elses comments...except mine. It's funny to me how people get all these followers and then all the sudden think they are celebrities or something, and they are now too good for small time bloggers like me. YOU WRITE A FREAKING BLOG! Get over yourself! And, you know what else? We all have this common interest for the most part of being vegan, vegetarian, or health conscious. So I would think that you would want to help out fellow vegans or vegetarians with their journey. It's a good thing that I didn't rely on other people as a support system or I would have quit a long time ago! Ok, I am done.
Moving on...so as you guys know, my friend gave me a bunch of lychee the other day. I have been trying to figure out what to do with them. So here is my experimental cupcakes.
2 cups flour (white or coconut works)
1 1/2 tsp baking powder
1 1/3 cup raw sugar
pinch of salt
1/3 cup coconut oil
4 Tbsp chia seeds soaked in 6 Tbsp water
1/4 cup Kai lychee vodka
3/4 cup coconut milk
1 1/2 cups fresh lychee, chopped
2 tsp vanilla
Mix dry ingredients. Mix wet ingredient separately. Mix everything together. Bakeat 350 for 25 minutes.
2 cups powdered sugar
2 Tbsp coconut butter
1/4 cup coconut milk
Put the frosting on once the cupcakes are cool.
This was right out the oven bare...
...and this is with frosting. The frosting was pretty runny, but I am way more about taste than presentation. These were so tasty! They came out really dense and heavy, definitely not your light and fluffy cupcake. They were packed with flavor though! If you like lychee, you'll LOVE these!