Recipe

Turkish delight cupcakes

Delicious and divinely pretty, these Turkish delight cupcakes are an exquisite treat to make for an afternoon tea party or any other elegant celebration.

Jun 05, 2008 2:00pm
  • 35 mins cooking
  • Serves 6
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Ingredients

Turkish delight cupcakes
  • 60 gram white eating chocolate, chopped roughly
  • 2 tablespoon rose water
  • 1/2 cup (125ml) water
  • 1/3 cup (45g) pistachios
  • 90 gram butter, softened
  • 1 cup (220g) firmly packed brown sugar
  • 2 eggs
  • 2/3 cup (100g) self-raising flour
  • 2 tablespoon plain flour
Decorations
  • 900 gram turkish delight, chopped coarsely
  • 2/3 cup (90g) coarsely chopped pistachios
  • 300 gram white eating chocolate, melted

Method

Turkish delight cupcakes
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line 6-hole texas (3/4-cup/180ml) muffin pan with paper cases.
  • 2
    Stir chocolate, rose water and the water in small saucepan over low heat until smooth. Blend or process nuts until fine.
  • 3
    Beat butter, sugar and eggs in small bowl with electric mixer until combined. Stir in sifted flours, ground pistachios and warm chocolate mixture. Divide mixture among cases.
  • 4
    Bake cakes for about 35 minutes. Turn cakes, top-side up, onto wire rack to cool.
  • 5
    Cut a 2.5cm (1-inch) deep hole in the centre of each cold cake; fill with a few nuts, then drizzle with a little chocolate and replace lids.
  • 6
    Decorate cakes with pieces of turkish delight and remaining nuts, dipped in chocolate to secure.

Notes

This recipe also makes 12 standard muffins (⅓ -cup/80ml); bake about 25 minutes.

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