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Rosy cupcakes with Turkish delight

Australian Gourmet Traveller recipe for rosy cupcakes with Turkish delight.

By Emma Knowles
  • Serves 15
  • 25 mins preparation
  • 15 mins cooking plus cooling
Rosy cupcakes with Turkish delight
Rosy cupcakes with Turkish delight

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

  • 125 gm softened butter
  • 220 gm (1 cup) caster sugar
  • 1 vanilla bean, scraped seeds only
  • 2 eggs
  • 225 gm (1½ cups) plain flour
  • ½ tsp baking powder
  • 125 ml (½ cup) milk
  • To serve: diced Turkish delight (optional)
Rosy icing
  • 240 gm pure icing sugar, sifted
  • 1-2 tsp rosewater, or to taste
  • 1 strawberry

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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  • Author: Emma Knowles