Lychee & Rose Cupcakes
This week on Eat Me Now!, we’ve got a rosy recipe to ring in the festive season! Let the aroma of sweet, fragrant lychee and rose fill your home and bring around family and friends to share the decadent dessert
Makes 12 cupcakes
Preparation time : 1Hour
1tsp Vanilla Extract
1tsp Rose Syrup
1½tsp Baking Powder
75g Butter (Melted)
Lychee Cream Filling
1 Egg Yolk
½ tsp Vanilla Extract
6 Lychee (Chopped into small pieces)
400g Fresh Cream
4tbsp Rose Syrup
½ tsp Red Food Colouring
1. Beat eggs, vanilla extract, rose extract and sugar until fluffy and white.
2. Sieve flour & baking powder.
3. Mix egg mixture & flour mixture together.
4. Mix melted butter and milk (room temperature) together. Pour into egg & flour mixture.
5. Divide into a cupcake tin and bake for 20 minutes at 180℃.
6. Make a hole in each cupcake & fill in with lychee cream. Pipe rose cream over it and decorate.
Lychee Cream Filling
1. Mix eggs, sugar, cornflour & vanilla extract until well combined.
2. Heat milk on a stove.
3. Pour hot milk into egg mixture, then pour the mixture back into the pot.
4. Stir until it becomes thick and bubbles appear.
5. Pour into a bowl and mix in chopped lychee.
1. Whisk cream, rose syrup, sugar and food colouring until medium peaks form.
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