Loving Creations for You: Cute Doggie Lychee Rose Chiffon Cupcakes

There is a lucky Bichon Frise whose owner decided to throw a birthday party for him. Here's some lychee rose chiffon cupcakes topped with Bichon Frise macarons filled with lychee rose Swiss Meringue Buttercream!

This doggie loves playing with balls as you can guess ;)

This is another bake that went along to the party with my cute hotdog pull-apart buns.

I used the reduced sugar recipe for the macaron shells here. Both regular and reduced sugar recipes can be found here. You may refer to my Creative Baking: Macarons book for a systematic presentation of the basics and complex shaped macarons. You may refer to my video tutorials for macaron basics and piping of complex shapes on the blog too.

Just to share some photos of macaron making...

Baked shells...I tried to make the details of the ears and "moustache" using layering of macaron batter.

Facial features were added on using royal icing (eyes and nose) and edible marker (tongue)

The lychee rose Swiss Meringue buttercream recipe can be found here so I will not repeat it in this post. It is used to fill the macarons and to top the lychee rose chiffon cupcakes.

Recipe for lychee rose chiffon cupcakes
Ingredients (makes seventeen 44x35mm cupcakes):
3 egg yolks
5g caster sugar
45g coconut or vegetable oil
50g lychee puree
1/4 tsp rose water
1/4 tsp lychee flavouring (optional)
1tsp vanilla extract
A pinch of salt
62g cake flour

4 egg whites
1/4 tsp cream of tartar
50g caster sugar

Steps:
1. Preheat oven to 140℃ and set oven rack to second lowest position. Place a tray of water at the base of the oven (optional).

2. Prepare egg yolk batter. Whisk egg yolks and sugar until pale and thick. Add oil and whisk until well combined. Add puree and flavourings and mix well. Gradually sift in flour and salt and whisk until no trace of flour is seen.

3. Prepare the meringue. In a clean metal bowl, beat egg whites with cream of tartar until firm peaks form, gradually adding sugar along the way.

4. Gently but quickly fold the meringue into egg yolk batter in three additions. Fill the cupcake cases until about 80% full. Gently tap the cases on the table to release trapped air bubbles.

5. Bake for 35-40 min or until skewer comes out clean. Cool completely before decorating.

I added a thin blue layer chiffon cake (stuck on using melted marshmellows) before adding a dollop of lychee rose Swiss meringue buttercream.