Lychee Rose Cupcakes

Lychee Rose Sponge Cupcakes.png

These cupcakes are delicious and smells so good. The cupcakes are lychee and rose-flavored sponge cakes and the cream is a lychee rose cream. I am using an easy sponge cake recipe (no egg separation) without using baking powder or baking soda. The trick is to beat the egg mixture at high speed for at least 15 mins until it triples in volume. Happy baking!

Recipe by Mama Ding

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Total Time | 1 hr 10 mins

Prep Time | 35 mins

Cook Time | 35 mins

Servings : 9 cup cakes (5 cm/2 inch diameter)

Ingredients

For the Sponge Cake~

  • 5 large eggs, room temperature

  • 150 g (3/4 cup) caster sugar

  • 120 g (1 cup) plain flour, sifted

  • 1 tsp rose syrup

  • 2 tbsp lychee puree*

    For the Lychee Rose Cream~

  • 300 g (1 and 1/3 cup) cold whipping cream

  • 1 tbsp icing sugar

  • 2 tbsp lychee puree*

  • 1 or 2 tsp rose syrup

    *To make the lychee puree - drain a (425 g/15 oz) can of lychee, blend the drained lychees then strain through a sieve. Fresh lychees may be used. You’ll need 15 fresh lychees, peeled and deseeded.

  • some dried roses for decoration (optional)

  • some lychees for decoration (optional)

Method

01 Preheat the oven to 180 C/350 F.

02 In your mixer bowl, add 5 eggs and the sugar. Beat on low speed for 2 mins then increase to high speed and beat for 13 mins or longer until the volume is tripled.

03 Reduce to low speed. Add in the rose syrup and the lychee puree. Mix until well-combined.

04 Detach the mixer bowl from the mixer and using a spatula, fold in the flour in 3 batches. Do not overmix to maintain the fluffiness of the cake.

Spoon the cake batter into paper cups/cup cake moulds. Fill up to 2/3 full.

05 Bake in the preheated oven at 180 C/350 F for 25 - 30 mins. The cup cakes are done when a skewer inserted in the center comes out clean. Leave them in the oven for 10 mins.

Remove from oven and cool on a wire rack. Allow to cool completely before unmoulding and frosting with the lychee rose cream.

06 To prepare the Lychee Rose Cream~

Whisk the whipping cream, icing sugar, lychee puree and rose syrup on medium speed until thick and fluffy, about 5 - 6 mins. Do not overbeat the cream. Chill covered for 1 hour before using.

07 When the cupcakes are cooled completely and the lychee rose cream is chilled enough, you can decorate your cake as desired. Fill up a piping bag and piped designs or scoop with a spoon to the top of the cupcakes.

Decorate with the rose petals and lychees.

Notes

These cupcakes (without the cream) will keep for up to 3 days in a covered container at room temperature, up to a week in the refrigerator and up to 3 months if frozen. Seal in a ziplock bag if freezing. Defrost in the chiller overnight before consuming.

If they are frosted with cream, try to finish them on the same day.

You can convert the cupcakes to a whole cake by using an 22 cm/8-inch baking tin. Line or grease the tin before pouring in the cake batter. Tap to release air bubbles. Bake in the preheated oven at 180 C/350 F for 45 - 50 mins. Leave in the oven for 10 mins before removing to cool on a wire rack. Unmould when cooled completely. Decorate with the lychee rose cream as desired. Add the rose petals and lychee pieces for decor if desired.

Dessert, CakeMama DingComment