|Turkish Delight Cupcakes, with Turkish Diamond Toppers|
This recipe has been at the back of my mind for a little while. I made hampers for my relatives at Christmas, and made homemade Turkish Delight for the first time, and it go me thinking about recreating the tasts of classic sweets in a cake form. I decided to try a rose flavoured sponge, with a chocolate frosting, and topped off with a few pieces of Turkish Delight.
|Turkish Delight Cupcakes|
These cupcakes went down really well with Gary, who happily munched through is samples. I think if I made them again I might use a dark chocolate ganache rather than a buttercream for the frosting, but that's just personal preference (plus the buttercream is a lot less time consuming).
I did make the Turkish Delight myself, however you can be excused for buying it! I also used it as an opportunity to test drive my new diamond mould from Baked by Me, and I really liked the effect of the formed diamonds for my cupcake toppers. I tried not to lose the effect of the diamonds by covering the Turkish Delight in clouds of icing sugar, so used a mixture of icing sugar and edible pink glitter to cover them, and dusted all of the excess off. They were lovely and sparkly, although the photos don't do justice to this.
3 large eggs
175g golden caster sugar
1 teaspoon rose water
175g self raising flour
3 tablespoons milk
a few drops of red food colouring
for the chocolate buttercream
200g icing sugar
2 tablespoons cocoa powder
24 Turkish delight pieces to top
1. Pre-heat the oven to 180 degrees. Line a muffin tin with paper cupcake cases, and set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat the eggs and add to the bowl, along with the rose water and a few drops of red food colour - enough to make the batter a light pink colour. Beat until smooth.
3. Add the flour, and fold into the mixture until fully combined. Add the milk, and mix to loosen the batter to a dropping consistency.
4. Divide into the cupcake cases, and bake in the oven for approximately 20 minutes - the sponge is done when it springs back when pressed carefully. Remove from the oven, and place on a cooling rack to cool completely.
5. Meanwhile soften the butter for the buttercream in a bowl. Add half the icing sugar and mix well. Add the remaining icing sugar and the cocoa powder, and again mix until fully combined. Adding the icing sugar in two stages just helps prevent a sugar cloud if you are mixing everything by hand like me!
6. Once the cupcakes have cooled, pipe the buttercream over in whatever fashion you chose - buttercream roses would be a nice touch here in keeping with the rose water flavouring of the sponge!
7. Finally, adorn the cupcakes with your Turkish delight, and serve!