The Ironcupcake UK challenge for March is: The perfect pair. I'm only allowed to create a cupcake with two flavours
The moment I read the challenge, the 2 flavours I thought straight away is:
But instead of just an icing and the cupcake, I made another texture to 'spice' things up ;)
I attempted to make Lychee jam!He he, well it's sort of like jam but not done well as fruits are normally removed from the mixture to form a nice texture. I wanted a 'puree' type texture so that people can taste the fruit when they eat it.
Wish me luck...this round there is category whereby the winning are split up to 2 groups: Amateur and Professional. So we'll see how things go. I've also baked smaller portions of cupcakes and made a sponge vanilla cake instead so that it makes it easier to eat and taste, talk about being serious in the competition.
But if you're keen to grab a light snack / dessert, grab this recipe because it's got a light texture and filling to it.
For the cupcake
Ingredients exactly are taken from my previous post on my pandan chiffon cake but without the pandan essence. I was abit worried that the cake may not rise as it 'requires' the wall of the cupcake to rise. But it turned out alright after all, I was happy!
For the Lychee jam
- 240g of lychee (1 can of lychee)
- 240g of sugar
- 1 tsp of lemon
- Blend the lychees and empty it into a pot including the juices.
- Add sugar and lemon and bring the pot to boil.
- Keep stirring for another 5 minutes.
- To test whether the mixture has a 'jam' like form, place a clean saucer in the freezer before cooking the lychees.
- As the mixture boils, quickly take a teaspoon of mixture and place it on the saucer.
- It should hardened into a jelly like form. If not, keep cooking for another 2 minutes.
- Leave it to cool, keep it refrigerated after.
Lychee Buttercream icing
- 250g butter
- 2 tbsp double cream
- 1 cup of icing sugar
- 1 tbsp lychee syrup
- In a large bowl, cream the butter until soft.
- Add double cream in .
- Slowly add the icing sugar in tablespoon portions (you don't want it to scatter as you mix).
- Add the lychee syrup after.