Elegant Ispahan Lychee-Rose Cupcakes with Raspberry Meringue Buttercream

Ingredients:

For the Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup lychee juice
1/4 cup rose water
For the Raspberry Meringue Buttercream:

4 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter, softened
1/2 cup raspberry puree
Pink food coloring (optional)
For Decoration:

Fresh raspberries
Edible rose petals
Directions:

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