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Rosy cupcakes with Turkish delight

Australian Gourmet Traveller recipe for rosy cupcakes with Turkish delight.
Rosy cupcakes with Turkish delight

Rosy cupcakes with Turkish delight

Amanda McLauchlan
15
25M
15M
40M

The strawberry juice adds a natural, delicate colour to the icing but you could just use a drop or two of pink food colouring. Remember you’re after a soft tint not technicolour, so tread carefully.

Tips for cupcakes

  • Bring all ingredients to room temperature before you start for ease of incorporation. That goes for butter, eggs, milk and other wet ingredients.

  • Prepare your moulds by lining with cupcake papers or buttering and flouring before you start.

  • Make sure your butter is soft but not melting. Coarsely chop it while it’s cold and place in mixing bowl minutes before you start.

  • Scrape down sides of your mixing bowl regularly to prevent lumps in the batter.

  • Add eggs one at a time and beat well after each addition. If the mixture shows signs of splitting (it’ll look grainy), add a tablespoon or two of flour to the mixture and stir to combine before you go any further. A split mixture will result in tough cakes.

  • Beat butter and sugar, and eggs, in an electric mixer, but stir in dry ingredients and milk by hand to avoid overworking the mixture.

  • Fill moulds to 5mm below tops, unless otherwise specified.

  • Bake cakes in centre of oven and turn halfway through cooking time to ensure even baking (except for sponge cakes, where an even oven temperature must be maintained).

  • Remove cupcakes baked in paper cases from the moulds and place on a wire rack to cool, to avoid sweating.

  • Be patient and let cakes cool before icing or filling.

Ingredients

Rosy icing

Method

Main

1.Preheat oven to 170C. Beat butter, sugar and vanilla seeds in an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, scraping down sides of bowl and beating well after each addition. Sift over flour and baking powder, stir to combine, add milk and stir to combine. Half-fill 15 x 80ml-capacity muffin tins lined with paper patty cases (there may be a little mixture left over). Smooth tops and bake until risen and golden (10-15 minutes), remove from tins and cool on a wire rack.
2.For rosy icing, combine icing sugar and rosewater in a bowl. Squeeze strawberry over bowl to extract juice (discard solids). Gradually add 20-30ml water, stirring until smooth and drizzling consistency. Spread over cakes, filling to tops of patty cases, and stand until set (4-5 minutes). Top with Turkish delight and store in an airtight container until required. Cakes are best eaten on day of making.

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