Delicious and divinely pretty, these Turkish delight cupcakes are an exquisite treat to make for an afternoon tea party or any other elegant celebration.
Ingredients
Turkish delight cupcakes
60 gwhite eating chocolate, chopped roughly
2 tbsprose water
1/2 cup(125ml) water
1/3 cup(45g) pistachios
90 gbutter, softened
1 cup(220g) firmly packed brown sugar
2 eggs
2/3 cup(100g) self-raising flour
2 tbspplain flour
Decorations
900 gturkish delight, chopped coarsely
2/3 cup(90g) coarsely chopped pistachios
300 gwhite eating chocolate, melted
Recipe by
Steps
Turkish delight cupcakes
Preheat oven to 180°C (160°C fan-forced). Line 6-hole texas (3/4-cup/180ml) muffin pan with paper cases.
Stir chocolate, rose water and the water in small saucepan over low heat until smooth. Blend or process nuts until fine.
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.
Bake cakes for about 35 minutes. Turn cakes, top-side up, onto wire rack to cool.
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.
Decorate cakes with pieces of turkish delight and remaining nuts, dipped in chocolate to secure.
Tips
This recipe also makes 12 standard muffins (⅓ -cup/80ml); bake about 25 minutes.
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