Rosy cupcakes with Turkish delight

AT A GLANCE

  • Serves 15 people

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.

  • 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
01   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.
02   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.

Recipe:

EMMA KNOWLES

Photography:

AMANDA MCLAUCHLAN

Styling:

EMMA KNOWLES AND GERALDINE MUNOZ

FEATURED IN

Apr 2009

Apr 2009

View Full Site