Lychee-rose cupcakes and a day off…

Sunday, 11 Aug 13

Like most people, I’m a big fan of lazy days at home, particularly if the ravages of university assignments and oh-my-god-my-thesis-is-due-in-2-months can be forgotten for a few hours at a time. However, I have the slightly annoying tendency to not rest, and instead bake up/cook up a storm, which while delicious, is not necessarily restful or productive (as she eyes the videos she needs to code for said thesis).

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Then there was that Saturday when I was ‘volunteered’ to make cupcakes for a cousin’s 1st birthday, which extended to rose-lychee-raspberry cupcakes, funfetti cupcakes and choux puffs. Hence the 9 successfully separated eggs (which actually ended up extending to about 15) above. These ispahan-inspired delicate morsels were the perfect combination of flavours – almost a little too grown-up for the little kids (who went straight for the sprinkle covered funfetti), but a compelling blend of floral, fruity sweetness that had the older girls (and some of the boys) at the party coming back for more. I used this recipe for the base, substituting rose water for the vanilla and inserting frozen raspberries before cooking, and swirling the cupcakes with a swiss meringue buttercream flavoured with lychee puree and SoHo (shhh…don’t tell the kids). And all was well…just another day in my happy place.

3 Comments

1. omg your cupcakes look so gorgeous!

   Comment by chocolatesuze — August 12, 2013 @ 12:26 am

2. These look so pretty, and I’m totally gonna have furikake on my avocado toast tomorrow morning! Great idea!

   Comment by Helen (Grab Your Fork) — August 12, 2013 @ 12:21 pm

3. I love the look of your cupcakes. They’re stunning!

   Comment by Tina @ bitemeshowme — August 13, 2013 @ 12:04 pm

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