Green tea, lychee and rose cupcakes
Ingredients :
- For the cupcakes:
- 250g of flour
- 30g brown sugar
- 30g ground hoursnds
- 1 C. baking powder
- 2 tbsp. matcha tea
- 1 egg
- 140g milk
- 100g melted butter
- 1 pinch of salt
- 6 squares of white chocolate?
- For the frosting:
- 2 egg whites
- 40g sugar
- 100g soft butter
- 10 lychees
- 1 C. rose water
- Rose petals for decoration (optional)
Preparation :
-
1
Preheat the oven to 180°C.
-
2
In a bowl, combine the flour, brown sugar, ground hoursnds, baking powder and matcha tea. In another bowl, beat the egg then add the milk and butter. Pour this mixture over the dry mixture and mix quickly. Add the crushed white chocolate.
Technical moves
crush
-
3
Pour the batter into cupcake cases. Bake for approximately 12 minutes. Leave to cool before unmolding and set aside on a wire rack.
-
4
Prepare the frosting. Place the egg whites and sugar on a double boiler, and whisk until the mixture is a little whours
-
5
Pour this mixture into a food processor and beat at maximum speed until the meringue is shiny.
-
6
Finely blend the lychees to reduce them to a puree. Work the butter with a fork. Gradually add the butter, lychee puree and rose water, and continue beating until the mixture is smooth. Place the cream in a piping bag and keep cool.
Technical moves
Fill a piping bag
-
7
Fill the cupcakes with icing using the piping bag and decorate with a rose petal.
Technical moves
Fill a piping bag
Tips
Place the icing in the fridge for a few minutes before filling the cupcakes so that it is firmer and the operation is easier.
