Lychee Babycakes with Rosewater Buttercream Frosting

I wanted to make lychee macarons but couldn't find lychee powder. I will have to order it online when I find it. I'm sure someone is selling it. Nowadays there's nothing that you can't buy online if you search long enough. I didn't want to wait for either freeze dried or powdered lychee so I baked lychee babycakes and topped them with buttercream frosting flavored with rosewater essence. The flavors are a perfect match. The cake is buttery soft and not too sweet but there's too little lychee for the amount of flour. I should have used 2 cans. Well, next time.

Lychee Babycakes
1 14-ounce can lychees, drained (reserve the liquid)
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
¾ cup unsalted butter, room temperature
¾ cup sugar
2 eggs
2 teaspoons vanilla extract

• Preheat oven to 350°F. Line 24 brownie (square) cups with paper liners (or line an 8 x 8-inch squaree pan with parchment paper).
• Chop the lychees, set aside. Sift the flour, baking powder, and salt into a bowl and set aside.
• In a stand mixer, cream the butter and sugar together on medium speed for several minutes until light and fluffy. Add the eggs, one at a time, and then the vanilla. Mix to combine. Add in slowly about 4 to 6 tablespoons of the reserved lychee liquid. Mix between additions to fully incorporate before adding more.
• Toss the lychee pieces in the flour mixture to coat (this will help keep them from sinking to the bottom of the batter). Add flour and lychee mixture to the batter and mix to combine.
• Scoop batter into prepared pans. Bake for 20 minutes for cupcakes and 35 to 40 minutes for square pan until a tester inserted in the center comes out clean. Cool on wire rack before frosting.

Rosewater Buttercream Frosting
adapted from MORE FROM MAGNOLIA
3 tablespoons all-purpose flour
1 cup milk
1 cup unsalted butter, softened
1 cup sugar
1 or 2 teaspoons rosewater

• In a medium saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10 - 15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
• In a large bowl, on medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the rosewater and a drop of red food dye and beat well. Add the cooled milk mixture and continue to beat on medium high speed for 5 minutes until very smooth. Cover and refrigerate for no less and no longer than 15 minutes. Use immediately.

birdienumnum: moist, soft, and buttery babycake