Full-time work isn't doing much for my rate of blogging, but fear not - the baking continues.
Earlier in the year my friend Nicole and I were discussing how awesome turkish delight cupcakes would surely be, so I decided to make some. I couldn't find a specific recipe, but figured I couldn't go too wrong.
I used my regular vanilla cupcake recipe, but substituted rosewater for the vanilla essence, and added 4-5 chunks of chopped up turkish delight (just the regular kind from the supermarket, with chocolate coating) to each cupcake before baking them.
I really like the look of the chunks baked into the cake. Texture-y.
I made some larger muffin-sized cakes too, utilising my turkish-delight-appropriate pink patty pans.
As good as the cakes looked in their natural state, I still wanted to cover them with sweet rosewater buttercream to make sure the turkish delight flavour won the day. Start by adding just a little rosewater to the buttercream, and keep going until you decide it has reached its highest potential for awesomeness (this doesn't necessarily mean adding very much - but taste it before you slap it onto your cute little cakes!).
I only added a little bit of food colouring to the mix so the colours don't contrast very well (especially in photos), but I was happy with the soft-ish look to go with the very girly flavour.
The vanilla cake carries it off nicely, and the chewy chunks hidden away inside are my favourite part. Having put these together without a lot of thought, I happily conclude that you can't really go wrong with turkish delight cupcakes!
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