Lychee Rose Cupcakes: A Match Made in Heaven

With a Whisk: Lychee Rose Cupcakes 2

Some things in the world are meant to be together. Like peanut butter and jelly, kaya toast and egg, prata and teh tarik–you get the drift. You know what else is a match made in heaven? Lychee and rose!

Despite the ground almonds added, you can’t really taste them in the cupcakes. However, they do add a nice crumbly texture.

If you’re filling the cupcakes with lychees, make sure to dry them well between paper towels. This will prevent the interior of the cake from turning soggy. Make sure to brush the top of the cupcakes with lychee syrup from the can before frosting. This helps to keep the cupcakes moist.

With a Whisk: Lychee Rose Cupcakes 1

Makes 12 cupcakes

[Lychee Cupcakes]

100 grams unsalted butter
3 eggs
75 grams caster sugar
80 grams plain flour
80 grams ground almonds
1 teaspoon baking powder
Pinch of salt
1/2 teaspoon lychee essence
6 pieces canned lychees (chopped)

[Rose Swiss Meringue Buttercream]

100 grams egg whites (about 3 large eggs)
135 grams caster sugar
1/2 teaspoon rose essence
227 grams unsalted butter, softened (cubed)
2-3 drops red food gel colour
Reserve lychee syrup

  1. Preheat oven to 180 degrees celsius, top and bottom heat. Line a 12-cup muffin pan with cupcake liners
  2. Melt the butter and let cool for a bit.
  3. With a handheld mixer, whisk the eggs and sugar together for about 5 minutes until frothy.
  4. In another bowl, mix together the almonds, flour, baking powder and salt.
  5. Add the dry ingredients to the egg mixture and mix till just combined. Add in the melted butter and lychee essence.
  6. Scoop the dough into the prepared muffin pan. Bake for about 20-30 minutes until golden brown and and inserted toothpick comes out clean. Transfer to a wire rack.
  7. Dry the chopped lychees with some paper towel. Remove the centre of the cupcakes and and fill it with the lychees. Brush some lychee syrup from the can and let cool completely.
  8. For the frosting, mix the egg whites and sugar together over a double boiler.
  9. Whisk until the sugar is completely dissolved. You can test this by rubbing some of the egg white mixture between your fingers. If you do not feel any sugar grains, it is done (about 2-3 minutes).
  10. Remove from the heat and whisk until stiff peaks.
  11. Place the bowl of meringue over a bowl of ice water.
  12. With your mixer on low, add in the butter cubes one by one; ensuring that each addition is well incorporated before adding the next one.
  13. Add in the red food gel to achieve a baby pink colour and rose essence. Mix the buttercream until it becomes smooth.
  14. Fill a piping bag with the buttercream frosting and pipe onto each cupcake.

Lychee cupcakes modified from Berry Lovely. Rose swiss meringue buttercream modified from Nasi Lemak Lover.

Be sure to like our Facebook page or follow us on Instagram for more recipes!

 

Peiwen L

If you are a desserts>main course type of person, we'll be best friends.

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Whisking up bite-size content for bakers, regardless of whether you're a professional, hobbyist or just starting out. Let's bake the world a better place together.

FOLLOW US ON

For feedback, submissions and media enquiries, email HELLO@WITHAWHISK.COM