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

RECIPE

Makes 12 cupcakes
Preparation time : 1Hour


INGREDIENTS:

Cupcakes

2 Eggs
225g Sugar
1tsp Vanilla Extract
1tsp Rose Syrup
140g Flour
1½tsp Baking Powder
125ml Milk
75g Butter (Melted)

Lychee Cream Filling

225g Milk
1 Egg
1 Egg Yolk
70g Sugar
20g Cornflour
½ tsp Vanilla Extract
6 Lychee (Chopped into small pieces)

Rose Cream

400g Fresh Cream
100g Sugar
4tbsp Rose Syrup
½ tsp Red Food Colouring

METHOD:

Cupcake

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.

Rose Cream

1. Whisk cream, rose syrup, sugar and food colouring until medium peaks form.