Lychee Rose Cupcakes


Had a lot of fun piping the rosettes on these cupcakes. Pink on pink, with a hidden lychee in each cupcake! Quite a light flavor and easy on the palate, which our Asian friends really enjoyed.


Lychee Rose Cupcakes
Makes 12 cupcakes
Lychee Rose Cupcakes adapted from Dreamer’s Loft

Lychee Cake

94g self raising flour
62.5g plain flour
12.5g ground almond
125g unsalted butter, slightly softened at room temperature
120g caster sugar
2 large eggs
48g fresh milk
30g rose syrup water (10g rose syrup, 20g water)
1 tsp rose water
12 pcs canned lychees (cut lychees into half if the lychees are big)


1 batch swiss meringue Buttercream
Lychee extract
1/2 teaspoon Rose water

To make Rose cupcakes

Preheat oven at 170 degree celsius.

Rinse 12 pcs of lychees, pat dry with kitchen towel and set aside. (or use 6 pc and cut into half)

Sieve self-raising flour with plain flour, then mix well with ground almond and set aside.

Beat butter and sugar using a mixer until light and fluffy, add eggs one at a time and mix until combined. Add flour mixture in 3 additions, alternating between milk and rose syrup water. Fold in batter until just combined, do not overmix.

Scoop 1/3 batter into cupcake holder, top with lychee and pour in another 1/3 batter (total height should come up to slightly less than 3/4 of holder).

Bake the cupcakes for 20-25mins, until skewer inserted comes out clean. Set aside to cool completely. Stick a frech lychee into each cupcake.

To make Rose and Lychee frosting

Make 1 batch of swiss meringue buttercream and flavor with lychee extract and rose water. Shave top of cupcake (if necessary) and pipe frosting onto cupcake as desired.

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