Ispahan Cupcakes [Lychee-Rose Cupcakes with Raspberry Meringue Buttercream]

Over the past weekend, I became obsessed with all things Pierre Herme. Well, actually, it began with an obsession with all things Isapahan. Isapahan is a flavor combination developed by Herme. He initially developed as a macaron for the famed Laduree. It is supposedly Laduree's most popular flavor, and Herme has since developed a cake, ice cream, jam, and even a limited edition charm utilizing the sweetly pretty combination of lychee, rose, and raspberries.
I felt that I had to hunt down some lychees. Apparently, they are out of season, and even finding a canned version took me into the depths of Chinatown - deep into an area that lacked signage in English. My can of lychees contained over a pound of the fruit. Which is why I had a Isapahan weekend - I needed to do something with it. The outer skins of the lychees had been removed, and once naked, they resemble a shell-less scallop. They were the prettiest, most pale peach-pink color, almost white, and similar to a sea scallop in texture and size. Straight out of the can, they were briny and reminded me of jackfruit. After a few rinses, I could appreciate their firm texture and delicate syrupy sweetness. I initially had ice cream in mind, but I decided to make cupcakes that night (and a lychee-rose ice cream swirled with raspberry coulis the next day).
The boy didn't expect to eat any, he adamantly said that he did not like cupcakes. However, in the end, we both ate several, and declared them to be the bestest cupcakes I had ever made.

I give you this photograph of a bitten cupcake to display the crumb - not too dry and flavorlessly fluffy, but not overly dense and heavy. The three flavors - lychee, raspberry, and rose-water - are exquisite together. I expected something sweet, fruity, and all-out-girly. What I got was a delicate sweetness, a light fruitiness, and a combination that was much more sexy-cocktail-dress than frilly tutu. This is a serious deliciously grown-up cupcake that is still a bit on the feminine side.
{P.S. This was my very first attempt with a frosting bag and tip...and the only tip I own is too small for the effect I was trying to achieve).
Isapahan Cupcakes
Inspired by THESE and THESE, which were inspired HIM
Makes approximately 18-20 cupcakes
Lychee-Rose Cupcakes:
1 cup + 2 tbsp cake flour
1/2 tbsp baking powder
1/4 tsp salt
5/8 cup whole milk
2 egg whites
10 medium lychees, well-drained and pureed in a blender/food processor
1/2 cup sugar
3/8 cup butter (6 tbsp), very soft
1/2 tsp rose water (Mine is a very strong variety, feel free to adjust)
Preheat your oven to 350°F.
Sift together flour, baking powder, and salt, set aside.
Whisk together milk, egg whites, and lychees in a medium bowl.
In a larger bowl, beat together butter and sugar until very, very pale, approximately 3 minutes on medium-high if using an electric beater. Add in rose-water, then add one-half of the milk mixture, still beating. Beat in the remaining milk mixture, then beat this wet mixture and the dry ingredients together. Beat until mixture is homogeneous and airy.
Use 2 oz. souffle/nut/tasting cups. Place on a baking sheet. Fill each cup about 1/2 full (you can go just a little over instead of under). Bake for 12-15 minutes, or until a cake test inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool for approximately 10 minutes.
Raspberry Meringue Buttercream
Adapted from Dorie Greenspan's Baking: From My Home To Yours
1/2 cup sugar
2 egg whites
pinch of salt
1/2 cup (1 stick) butter, very soft
3 tbsp raspberry puree (see here for a recipe on making your own)
Put the sugar and egg whites in a large heatproof bowl, fit the bowl over a pan of simmering water (or use a double boiler) and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny, slightly opaque and white. Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the raspberry puree. You should have a deeply pink , smooth buttercream.
P.P.S. I shall be a bit busy until October 10, due to a certain big exam. Which is why the photography section has been missing.