AT A GLANCE
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.
|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.|