Day of China – Hong Kong cupcakes
Submitted by: Pamela Jacobs
A cupcake made with rice flour, panko, whipped egg whites, grated ginger, palm sugar, rhubarb puree.
Bake, cool, scoop out about 2 tsps of cake from top. Add lychee in cavity. Chill.
Mix rhubarb puree with confectioners sugar, small amount of canola oil. Ice cupcakes with mixture.
I’ve always wanted to go to Hong Kong. It is a beautiful city and great history. I chose Asian flavors that might be available in Hong Kong.
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One Response to Day of China – Hong Kong cupcakes
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This is such a unique cupcake with ingredients I would have never thought of using, especially panko. The lychee in the middle has given me so many ideas about other unique fillings! This motivates me to try a plantain cupcake with guava filling recipe that I found a little while ago.
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