Description
The sweet, slightly citrus flavor of lychees combined with rosewater, raspberries, and cream make a dessert that tastes as irresistible as it looks!
Ingredients
Scale
ROSE LYCHEE CUPCAKES
- 75 g lychee syrup, from the can
- 40 g whole milk
- 1 ½ tsp rosewater
- 1 tsp white vinegar
- 155 g cake flour
- 1 tsp baking powder
- 1 tsp salt
- 113 g unsalted butter, room temperature
- 150 g granulated sugar
- 2 eggs
- 12 lychees, from the can
RASPBERRY WHIPPED CREAM
- 475 g heavy whipping cream
- 20 g freeze dried raspberries
- 150 g granulated sugar
- ¼ tsp rosewater
- 50 g white chocolate
- dried edible rose petals for decoration
Instructions
ROSE LYCHEE CUPCAKES
- Preheat the oven to 350°F (180°C). Line a cupcake tin with 12 liners.
- Measure out the lychee syrup from the can and mix in the whole milk, rosewater, and white vinegar.
- In a separate bowl, sift together the cake flour, baking powder and salt.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and white sugar until light and fluffy (medium speed for 3-4 minutes).
- Mix in the eggs just until combined. Do not overmix!
- Fold in the flour mixture to the butter-egg mixture in 2 additions, alternating with the lychee mixture.
- Spoon or pipe the cupcake batter into each liner and add one lychee to each cupcake.
- Bake the cupcakes for 17-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool on a wire cooling rack.
RASPBERRY WHIPPED CREAM
- Whip the heavy whipping cream in the bowl of a stand mixer until soft peaks form. Add the freshly ground, freeze dried raspberries to incorporate, then keep whipping on medium speed while adding in the sugar slowly until stiff peaks form.
- When time to assemble, decorate the cupcakes with the whipped cream with a tip of choice (I used Ateco #809).
- Melt the white chocolate and drizzle the cupcakes as desired and top with edible rose petals.