Ispahan Cupcakes

Ingredients

  • 1 1/2 cups self-rising flour
  • 1 cup all-purpose flour
  • 1/4 cup ground almonds
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 3/4 cup milk
  • 1/4 cup rose water
  • 1 teaspoon rose essence (if available)
  • 24 whole lychees (or 24 halves if they are big)

Frosting:

  • 1 stick unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups powdered sugar, sifted
  • 1/2 cup raspberry puree (run enough fresh raspberries in the blender to make up 1/2 cup), or use 1.5 cups powdered sugar with 1/2 cup raspberry jam.

Preparation

Click here for preparation method.

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