Rose Lychee Raspberry Cupcakes

Make the lychee rose cupcakes:

1. Preheat oven to 350°F/177°C.
2. Line a muffin tray with paper liners. Set aside.
3. In a blender, combine the fresh lychee (seed removed), milk and rose water.
4. Blend the lychee, milk and rose water until smooth. (Note: It's OK if there are small bits of lychee pieces, but if you prefer a smoother texture, you can blend it again and push the lychee milk through a sieve). Set aside.
5. Sift together the cake flour, baking powder and salt into a medium bowl.
6. To a stand mixer with a paddle attachment, add the softened butter and sugar and cream until pale, light and fluffy.
7. Add in the egg and mix until the mixture is homogenous.
8. Use a spatula to fold the dry ingredients (cake flour, baking powder, salt) to the butter-egg mixture in 3 additions, alternating with the lychee milk. Don't overmix.
9. Transfer about 1 tablespoon of cupcake batter to the bottom of each muffin well.
10. Place a raspberry in the centre of the batter.
11. Cover with another tablespoon of cupcake batter.
12. Give the tray a few taps to release any air bubbles.
13. Bake the cupcakes at 350°F/177°C for 15-17 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
14. (Note: insert the toothpick off-center or you may hit the raspberry).
15. Let the cupcakes cool on a wire cooling rack.

Make the raspberry Swiss meringue buttercream:

1. Place egg white, granulated sugar, and salt into a large mixing bowl.
2. Create a double boiler by heating a pot of water on the stove.
3. Make sure the mixing bowl can be placed over top of the pot without the water touching the bottom of the bowl.
4. Place the bowl with the egg white over the simmering water.
5. Whisk constantly until the egg white mixture is thin and foamy and registers 160°F/71°C on a candy thermometer. Remove from heat. (If you don't have a thermometer, the sugar should be dissolved and feel hot to the touch).
6. Beat the egg mixture with a whisk attachment on medium-high speed until light and airy and cooled to room temperature, about 5 mins.
7. Reduce speed to medium and add butter, one piece at a time.
8. Once all butter is added, increase speed to high and beat 1 minute until light and fluffy and thoroughly combined.
9. Add the freeze-dried raspberry and rose into the buttercream and mix until thoroughly incorporated.
10. Store in an airtight container in the refrigerator until ready to use.
11. Note: Swiss Meringue Buttercream can be kept in the refrigerator for up to 5 days, or frozen for up to 2 months.

Decorate the cupcakes:

1. Add the Swiss Meringue Buttercream to a piping bag fitted with a piping tip (I used a 1M Wilton star tip).
2. Pipe swirls of buttercream on the surface of the cupcakes.
3. Garnish with additional freeze-dried raspberry powder and dried rose petals.