Monday, 20 September 2010

Lychee Cupcakes with Rose & Mascarpone Whipped Cream Frosting and Rose Syrup Tuile Curls

Lychee Cupcakes with Rose & Mascarpone Whippe Cream Frosting and Rose Syrup Tuile Curls - The Inky Kitchen

Ladies and gents, prepare yourselves for a seriously girly recipe. Pink in colour with a creamy floral flavour, these are some very ladylike treats. Reminiscent of turkish delight, but with a cheesecakey edge to the frosting thanks to the mascarpone and whipped cream. The pureed lychees keep the sponge cake wonderfully moist, although I must admit that their perfume like flavour didn't come across as much as I'd like, so I added some to the frosting to amp it up a little. I do find it difficult to get more delicate fruit flavours to come through in cake batter - watermelon is another flavour that baking seems to cancel out.

The rose syrup tuile curls are like little flowery brandy snaps. Unfortunately they don't hold their crispness for too long so it is best to bake these and add them to the cakes just before serving so they keep their shape and crunch.

Lychee Cupcakes with Rose & Mascarpone Whippe Cream Frosting and Rose Syrup Tuile Curls - The Inky Kitchen

It may seem silly to some people to bake a batch of little cookies just to decorate some cupcakes, but that's just how I roll. A dessert on top of another dessert? Yes please! To be honest though, they were more of an experiment to see if I could make a rose version of this cookie from Dorie Greenspan's wonderful book Baking: From My Home To Yours. A real treasury of delicious treats and a must have for the avid baker, Dorie's book shows how to prepare these little cookies using maple syrup; but seeing as I had a lovely bottle of rose syrup on hand I thought it a good chance to have a play around and hopefully make a tasty and unusual cupcake topper. I think I succeeded!

I quartered the recipe from the book and still came up with too many tuile cookies, but adjusting it to make any fewer cookies would result in some seriously difficult ingredient measuring and I would never be averse to eating ten or so little leftover rosey curls...

The curl batter needs to be made the evening or morning before as it needs to refrigerate for at least 3 hours before baking. Of course they are optional, and could be replaced with a simple icing rose if anything at all, although the glitter is a must to create the required ludicrously girly visage.

Lychee Cupcakes with Rose & Mascarpone Whippe Cream Frosting and Rose Syrup Tuile Curls - The Inky Kitchen

Lychee Cupcakes with Rose & Mascarpone Whipped Cream Frosting and Rose Syrup Tuile Curls
Makes 12 standard American sized cupcakes

Rose Syrup Tuile Curl Ingredients
15g unsalted butter, at room temperature
15g light brown muscovado sugar, packed
30ml rose syrup
15g plain flour, sifted


Lychee Cupcake Ingredients
180ml pureed lychees (skinned and pitted)
60ml milk, at room temperature
1/2 tsp vanilla extract
200g plain flour
1 tsp baking powder
1/4 tsp salt

110g butter, softened
400g caster sugar
1 large egg
, at room temperature
2 large egg whites, at room temperature

Rose & Mascarpone Whipped Cream Frosting Ingredients
80ml pureed lychees
1 tbsp rose syrup (or see notes for an alternative)
75g mascarpone cheese, at room temperature
1/2 tsp vanilla extract
100ml double cream
300g icing sugar, sifted


Rose Syrup Tuile Curl Method
Mix the butter, sugar and rose syrup until well combined and then gently stir in the flour until just incorporated. Cover the dish with cling film and refrigerate for at least 3 hours or up to 1 week.

When you are ready to bake, preheat the oven to 200 C / 400 F while you line a baking tray with greaseproof paper and then wrap some more greaseproof around a rolling pin.

Spoon small hazelnut size scoops of the tuile batter onto the tray leaving around 2 inches space between them (they spread a lot) and then bake for 5-7 minutes until the edges turn golden brown but the centres are still a deep pink.

Remove the tray from the oven and leave the cookies to cool for about 10 seconds. Then take a thin flat palette (such as you use to smooth frosting) and gently slide it under a cookie seperating it from the paper. Gently life the cookie from the sheet and place it over the greaseproofed rolling pin - it will wrap around it making the required curl shape. If the cookies on the sheet become solid before you can curl them over the pin, just place the tray back in the oven for a few seconds so they soften up and become pliable again.

Repeat with the other cookies and leave them to cool on the rolling pin while you bake the next batch. When cool place on a piece of greaseproof paper in a safe area where they won't get knocked or broken while you bake the cupcakes.

Lychee Cupcakes Method
Preheat oven to 180 C / 350 F and line a tin with a dozen standard American cupcake liners or muffin liners.

Mix the pureed lychees withthe milk and vanilla extract and set aside. In another bowl combine the flour, baking powder and salt and set aside. Cream the butter for 2-3 minutes and then gradually add the sugar. When well combined and fluffy add the egg and egg whites and mix until just combined. Now add half of the flour mixture and blend, then add the lychee and milk mixture and combine before adding the final portion of flour. Mix until just combined.

Divide the batter between the cupcake liners and bake for 22-25 minutes until the tops are lightly golden and spring back to the touch. Leave to cool for ten minutes in the tray, then remove to a rack to cool completely before frosting.


Rose & Mascarpone Whipped Cream Frosting Method
Whip the double cream to stiff peaks and set aside. Beat the pureed lychees, rose syrup, mascarpone and vanilla extract and then gently stir in the whipped cream until just combined. Now fold in the sifted icing sugar until you reach the required spreadable/pipeable consistency - you may not need it all.

Spread over the completely cooled cupcakes and top with a tuile curl or your decoration of choice.

And a sprinkle of glitter. Don't forget the glitter.

Lychee Cupcakes with Rose & Mascarpone Whippe Cream Frosting and Rose Syrup Tuile Curls - The Inky Kitchen

Notes
I bought the rose syrup from my local supermarket in the ethnic foods section. It can also be found in many Asian and Indian supermarkets.

The rose syrup is necessary to make the tuile curls but for the frosting you could substitute the same quantity of rose water and a few drops of pink food colouring.

I think these would look beautiful with little fresh pink rose petals or buds on top, or a little cube of turkish delight would also be very fitting.

I know these seem outrageously feminine, but they got the thumbs up from some nice gents in my office. If you like turkish delight, I'm pretty sure you'll like these.

Lychee Cupcakes with Rose & Mascarpone Whippe Cream Frosting and Rose Syrup Tuile Curls - The Inky Kitchen

1 comment:

  1. OMG these look fabulous! I really need to work on converting your recipes they must be so delicious. I have an award for you on my blog if you are interested.

    Blessings,
    Kat

    forloveofmyoceans.blogspot.com

    ReplyDelete