They are cute, classy, elegant and to top that off, they are easy to make!
Lychee was introduced to me only a few years ago in a form of a Soda drink-and I thought it was just the sweet soda drink that I needed on that hot summer day. I went ahead and checked in with the waiter on the brand name of that drink and made myself go and buy it from a supermarket. From that day, Lychee was my favourite!
I prefer canned lychees (my lazy self wouldn't want to sit and peel them out) whenever I am making any dessert or fixing myself a mocktail :)
I have also used whipping cream instead of normal buttercream, as I thought the butterness will cut down the rose flavour.
I hope you like my addition of rosewater to make these cupcakes. I used this Rosewater flavour from Queens- I really like this, and I use it in any of the desserts that need rose flavouring.
Ingredients
Rose Lychee Cupcakes
1 ½ Cup Flour
½ tsp Baking soda
½ tsp Salt
⅔ Cup Caster Sugar
2 Eggs, medium
10 tbsp unsalted butter, softened
1 tsp Rosewater Essence
1 tsp Lychee water(from can)
½ Cup Milk
8 Canned Lychees, chopped
Rose Frosting
3 Cups Fresh whipping cream
1 Cup Sugar
4 Tbsp Rosewater Essence
1 drop light Pink food gel
Gold flakes
Directions
Rose Lychee Cupcakes
1. Preheat the oven to 180C (356F) or 160C (320F) for a fan forced oven. Line the Cupcake pan with liners.
2. Sift the flour, baking soda, salt and sugar into a mixer bowl. Mix them at a low speed until well combined.
3. Add in the softened butter and mix for 3-4 mins.
4. Mix eggs, milk and rosewater and lychee water in a small bowl. Add this mixture to the dry mixture in the mixer bowl.
5. Continue to mix on medium speed until no dry mixture is visible.
6. Divide the batter equally into the Cupcake pan. Fill till ¾ of the liner.
7. Bake for 20-22 mins or until the inserted toothpick comes out clean from the centre of the cupcakes.
8. Allow the cupcakes to be cooled completely.
9. Once the cupcakes are cooled, carve in the centre of the cupcake upto ¾ of the cupcake and fill the gap with chopped lychees.
Rose Frosting
1. Combine the Cream, sugar and essence in a bowl. Whisk them until well combined and soft peaks are formed.
Assemble
1. Using a icing spatula, spread frosting over the cupcake. Swirl the frosting randomly using toothpick. Sprinkle gold flakes on the top.
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