27 January 2010

turkish delight cupcakes

I made these last weekend for my friend Farah's 30th birthday sleepover party. They were by far the best (baked) recipe I've tried. Very rich, very fabulous. Don't go crazy adding water to the icing, however. I got carried away and made it way too runny (see photo above).

Turkish Delight Cupcakes
From Cupcakes: A Fine Selection of Sweet Treats

185g unsalted butter, softened
1.5 cups sugar
1.5 cups self-rising flour
.5 cups all-purpose flour
1 cup cocoa powder
.5 cup milk
3 Big Turk bars, chopped (or about 6 squares of rose-flavoured Turkish delight 4-6 squares of semi-sweet chocolate, chopped)

Rosewater icing
2 cups icing sugar
1 tbs rosewater
2 drops pink food colouring
Turkish delight (not chocolate coated) for topping

Preheat oven to 350 F. Line muffin tins with paper cases.

Beat butter and sugar with electric beaters until light and creamy. Add eggs, one at a time, beating well after each addition. Sift the flours and cocoa together and fold in alternatively with the milk. Stir through the Big Turk (or Turkish delight/chocolate). Fill muffin cups approx 2/3 full. Bake for approx 25 minutes, or until a toothpick comes out clean. Transfer to a wire rack to cool

To make the rosewater icing, place the icing sugar in a large bowl. Add the rosewater and 1.5 tablespoons of boiling water ans stir until smooth (add a little more water if necessary to make a pouring consistency). Add the food colouring and stir until well combined. Spread the icing over each cake, then decorate with pieces of Turkish delight.


sinamo said...

Hey! Thanks for sharing how it came out:) My hubby got me the book as a bday present! So im gona try these out first:))) Will send u a pic! mwha!

Tara said...

thanks for sharing