Lychee Cupcakes

After seeing it on a lot of food blogs, I ordered my copy of Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule.

As soon as I saw Lychee Cupakes, the Asian in me knew I had to make it. Unfortunately, I can't share the recipe with you since I followed the recipe exactly.

I was really amazed that after cooling, the cupcakes didn't deflate. They were nice and round.

Aren't they beautiful in their shiny coating of coconut glaze? They would've looked a lot prettier with a colorful flower (made from fondant or a real one).

How did they taste? They tasted delicious and you could taste a hint of lychee and coconut. Not at all overpowering. The coconut glaze was out of this world. My 4-year old son really liked them - he ate 2 cupcakes in one sitting.

Would I make them again? Probably not. These were really dense cupcakes. I like my cupcakes to be light, with a fine crumb. However, I will be making use of the coconut glaze recipe on cookies, cupcakes and cakes. All was not lost.

I can't wait to try the other recipes in the book.