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 adapted from Dreamer’s Loft
94g self raising flour
1 batch swiss meringue Buttercream
|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.