Lychee and Rose Cupcakes
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Delicious and easy cupcake recipe: tempting, tiny lychee desserts with a soft and delicate icing of rose buttercream.
15 May, 2012
ingredients
Lychees
180 ml, skinned and pitted, pureed
Milk
60 ml
Vanilla extract
2,5 ml
Caster sugar
200 g
Eggs
1
Egg whites
2 each
All purpose flour
200 g, all-purpose
Baking powder
5 ml
Salt
1 ml
Butter
110 g
Butter
140 g, Unsalted
Icing sugar
110 g
Milk
10 ml
Rose water
2,5 ml
Food coloring
2 - 3 drops
Rose buds
Preparation
Rose Cupcake Recipe | For the cupcakes
Heat the oven to 180°C (160° fan) 350°F gas 4.
Place 12 cupcake cases in a bun tin.
Mix the pureed lychees with the milk and vanilla extract.
Cream the butter and sugar until soft and light.
Add the egg and egg whites and mix until blended.
Sift in the flour, baking powder and salt and stir until combined.
Add the lychee and milk mixture and mix until just combined.
Spoon the mixture into the paper cases and bake for 20-25 minutes until the tops are lightly golden and springy to the touch.
Leave to cool in the tins for 10 minutes, then place on a wire rack to cool completely.
Rose Cupcake Recipe | For the buttercream
Beat the butter until very soft and creamy.
Gradually beat in the icing sugar and milk, followed by the rose water and colouring and beat until smooth.
Pipe or spoon the frosting onto the cupcakes and top each with a rose petal.
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