Preheat the oven to 350 F, and add cupcake liners to a cupcake pan
Add flour, baking powder, salt, and sugar in a bowl and mix till well combined
Scoop lychees out of lychee can and pulse till chopped to small pieces in the food processor. Save the lychee syrup in a bowl, you will use it for the cupcake stump as well as the frosting.
In a separate bowl, beat eggs, then add the remaining wet ingredients and mix to combine.
Add the wet mixture to the dry mixture and mix using a spatula until well combined.
Fill cupcake liners, about 3/4 of the way full each.
Bake 25 minutes, or until an inserted toothpick comes out clean.
Make the frosting by creaming the shortening and margarine till fluffy (use mixer), then adding the powdered sugar, and wet ingredients. Beat until light and fluffy.
Scoop half the frosting in a separate bowl and add pink gel coloring and mix with a mixer till you get the shade of pink of your dreams.