Today I’m presenting you with a new and improved version of one of the most popular cakes on this site so far, the Turkish delight cupcakes. These have without a doubt been the most raved about, most regularly made and the most searched out of the whole site, and I’m pleased to be able to give you an updated version of the recipe with some better photographs! (Always helps!) Enjoy, and if you make them, let me know what you think!
I’ve added a chocolate-covered coffee bean to the decoration of these which I feel works very well as a flavour contrast, however if you cannot get your hands on them, feel free to leave them out. Do not leave out the pomegranate seeds though, they provide a sharp contrast to the sweetness of the buttercream which is essential to the overall balance of the cake.
Ingredients
Cake
- 8oz butter
- 8oz caster sugar
- 4 eggs
- 1tsp vanilla essence
- 4oz plain flour
- 6oz ground pistachios
- 3tsp baking powder
- 6 pieces rose Turkish Delight, cut in half
Rose Buttercream
- 250g icing sugar
- 80g unsalted butter
- 25ml whole milk
- 1 tsp rosewater
- 1 drop of red food colouring
- Chocolate coffee bean and pomegranate seeds to decorate
Instructions:
Preheat the oven to gas mark 5 and place cupcake liners in 2 12-hole cake tins (you will likely use 18 of the 24).
Beat the butter and sugar together before adding the eggs and vanilla essence. Mix in the flour, baking powder and ground pistachios and combine gently. Place a teaspoon of the mixture into the cupcake cases and place a piece of Turkish delight into each case. Cover with the remaining mixture and bake in the pre-heated oven for 25 minutes until golden brown and firm to the touch.
Once the cakes have completely cooled, make the buttercream by beating together the butter and icing sugar, before adding the milk and rosewater and beating for about 5 minutes until fluffy. Add the red food colouring drop by drop, mixing after each addition until a light rose pink colour is achieved. Pipe the buttercream onto the top of the cupcakes and decorate with pomegranate seeds and a chocolate coffee bean..
