Comments on: Recipe: Lychee-Coconut Cupcakes with Ginger-Cream Cheese Frosting, Candied Ginger Sprinkles, and Sugar Decorations

By: Cupcake Queen

Cupcake Queen — Mon, 15 Aug 2005 01:58:00 +0000

This is so beautiful….who could eat such a work of art? Congratulations!

By: Cupcake Queen

Cupcake Queen — Mon, 15 Aug 2005 01:58:00 +0000

This post has been removed by the author.

By: Chin Ru

Chin Ru — Mon, 15 Aug 2005 08:06:00 +0000

i am so amazed at your cupcakes! They are absolutely beautiful! Do you sell them anywhere? i am starting to experiment with cupcakes and really want to make a wide variety! Thank you - you are certainly an inspiration!

By: jenne

jenne — Tue, 16 Aug 2005 07:15:00 +0000

oh my goodness. i happen to have some fresh lychees on the kitchen counter right now. this is the dreamiest combo of flavors i need to make this! thank you for posting this recipie!

i do have one stupid question. what is coconut cream powder? is it something i can find in the baking section or more like at a asian market?

By: Lisa

Lisa — Tue, 16 Aug 2005 14:22:00 +0000

Wow…the sugar decor is awesome! Great way to top such spectacular cupcakes.

By: chockylit

chockylit — Tue, 16 Aug 2005 15:44:00 +0000

hey, jenne. i got the powdered coconut cream at an asian market. you can use the powder or the can of coconut cream. if you only have a can of coconut milk, that should be fine, but take the top thick layer of the can.

chin run, i barely sell them. i am usually too busy with my actual job and i find i prefer to make them for myself. baking for money is stressful.

By: Chin Ru

Chin Ru — Wed, 17 Aug 2005 09:44:00 +0000

hi
another question - what do you use to top the icing? do you use one of those piping bags with the cones? i have used a pallette knife to smear the icing on, but it just looks messy! if interested, you can see the pic on www.sweetoven.blogspot.com!

By: chockylit

chockylit — Wed, 17 Aug 2005 16:57:00 +0000

Your pink cupcakes are cute! I use a piping bag with a large #3 star tip. Next time I do some frosting with a piping bag, I will have someone take pictures and post a ‘how-to’.

Often I will just smear the frosting on with a pallette knife. The key is to scoop the frosting with a big spoon and transfer it to the cupcake so its kind of even (or a small ice cream scoop). If you dip the scoop in hot water first (then dry it) the frosting will slide out easy. From there you smush it down with the pallette knife and even it out. You can also dip the pallette knife in hot water, wipe dry, then smooth down the frosting.

By: chockylit

chockylit — Thu, 18 Aug 2005 01:52:00 +0000

Argh, I meant #6 star.

By: latifa

latifa — Sat, 20 Aug 2005 08:48:00 +0000

A creative cupcake. Well Done

By: sweets

sweets — Mon, 23 Jan 2006 21:01:00 +0000

this is such a great site. i can’t stop looking ^-^

By: Michelle

Michelle — Fri, 27 Jan 2006 23:19:00 +0000

Fantastic recipes - I’m really blown away. Another good way to get coconut out of it’s shell is after draining place it in a 350 degree oven for about 20 - 25 minutes or so. The shell will crack and pop open and then you can remove the flesh with a rubber spatula and peel off the brown stuff with a veggie peeler like you mentioned.

By: Anonymous

Anonymous — Tue, 04 Jul 2006 05:20:00 +0000

Hi Cheryl -
I know my question is coming nearly a year after you posted the recipe, but do I mix the coconut cream in with the eggs and oil before adding to the dry ingredients?

Your creations are inspiring! Thank you -
Janis

By: Anonymous

Anonymous — Tue, 11 Jul 2006 15:42:00 +0000

Hello there. I came across your blog just today as I was searching for some recipes for a lychee filling. Have you ever tried a lychee filling for your cupcakes?? I’m a pastry chef just out of school and a special request has been made and I don’t have much experience with lychees.

By: pang xiong

pang xiong — Fri, 28 Dec 2007 02:27:04 +0000

you are a genius!

By: jennette

jennette — Thu, 17 Jan 2008 01:28:15 +0000

hope i can open a bussiness in cupcakes,,, some advise and gots to do it are all i have,,,thanks

By: mindy

mindy — Fri, 08 Feb 2008 05:04:26 +0000

i am wondering when you say “glucose” in the sugar decorations, exactly what you are referring to?

By: shuba

shuba — Mon, 11 Feb 2008 11:26:29 +0000

where are the copyright details for the pictures on this website?
im doing a project and nee 2 know

By: chockylit

chockylit — Mon, 11 Feb 2008 16:19:28 +0000

By: Asano-mama

Asano-mama — Mon, 31 Mar 2008 15:01:10 +0000

I just made these at a potluck party yesterday evening and they were a total hit. Everybody loved these! I’d never worked with a fresh coconut before so this was a fun excuse to get out the hammer :D And the lychees were very subtle, a nice touch. I love how the cupcakes themselves are lactose-free so you can omit the frosting for anyone who’s lactose intolerant (very handy!) Though I have to say the frosting was very popular, people loved it as much as the cupcakes. Thank you for this recipe!