Recipe for Lychee Buttercream1 cup softened unsalted butter (227g)
3.5 cups icing sugar (438g)
1 - 2 tbsp lychee juice (I used syrup from canned lychees)
Pink colouring
1. Mix butter, lychee juice and icing sugar with whisk on low speed - 1 cup sugar and 1 tbsp of juice at a time.
2. When ingredients are incorporated, increase speed to medium speed and beat for 2 to 3 mins till fluffy.
3. I chilled cream in the fridge for abt 10 mins b4 mixing in coloring with a spatula.
* Note that I only used half the above recipe and found the cream a tad too sweet for me but the kids are ok with it. U may wan to reduce icing sugar to 350g and use plain water instead if u r not a 'sweet' pax.
Recipe for Rose cupcake200g softened unsalted butter
200g golden caster sugar
2 tsp rose water
4 medium eggs, lightly beaten
200g self-raising flour
1. Preheat oven to 180 deg and line cupcake tins with cases. Using mixer, beat butter and sugar till pale and fluffy. Whisk in rose water. Reduce whisk speed and slowly add eggs along with 1 tbsp of flour to prevent curdling.
2. Once combined, add remaining flour. Half fill cupcake cases and bake for 20 mins till lightly golden and firm to the touch. Transfer cupcakes to wire rack to cool. Once completely cooled, remove from tins and decorate in anyway you wan.
* Note that this cupcake gives out only a subtle rose fragrance which is good enough for me. If you like a 'heavier' taste, you may add another tsp of rosewater.