Exotic Mini Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup pureed Lychee (skinned and pitted)
- ¼ cup milk
- ½ tsp vanilla extract
- ½ cup butter
- 1 cup caster sugar
- 1 egg
- 2 egg whites
- 1 ¾ cups all-purpose flour
- 1 tsp Baking powder
- ¼ tsp salt
- For the buttercream
- ⅔ cup unsalted butter
- 1 cup powdered sugar (sifted)
- 2 tsps milk
- ½ tsp Rose water
- 2 drops pink Food coloring
- To decorate
- Rose petal
Preparation
Kitchen utensils
1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Mortar, 1 Slotted spatula, 1 Brush, 1 Grill pan, 1 Immersion blender, 1 Plastic wrap, 1 Can opener, 1 Citrus juicer
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 cupcake cases in a bun tin.
2.
Mix the pureed lychees with the milk and vanilla extract.
3.
Cream the butter and sugar until soft and light. Add the egg and egg whites and mix until blended.
4.
Sift in the flour, baking powder and salt and stir until combined. Add the lychee and milk mixture and mix until just combined.
5.
Spoon the mixture into the paper cases and bake for 20-25 minutes until the tops are lightly golden and springy to the touch. Leave to cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until very soft and creamy.
7.
Gradually beat in the icing sugar and milk, followed by the rose water and colouring and beat until smooth.
8.
Pipe or spoon the frosting onto the cupcakes and top each with a rose petal.
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