Turkish Delight Cupcakes
Indulge in the exotic flavors of these Turkish Delight Cupcakes, a perfect fusion of classic baking and Middle Eastern charm. These light and fluffy cupcakes are delicately infused with the floral essence of rosewater, giving them an irresistible aroma and taste. Topped with a velvety rosewater buttercream tinted in soft pink and crowned with a chewy, jewel-toned piece of Turkish delight, they’re as gorgeous to look at as they are to eat. With a quick prep time of just 20 minutes and a baking time of 18 minutes, these cupcakes are an elegant yet approachable treat, ideal for special occasions, afternoon tea, or simply indulging your sweet tooth. Add a touch of whimsy and sophistication to your dessert table with this delightful recipe!
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Recipe Information
Ingredients
- 180 grams all-purpose flour
- 150 grams granulated sugar
- 115 grams unsalted butter
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 2 large eggs
- 120 milliliters whole milk
- 1 teaspoon rosewater
- 250 grams powdered sugar
- 115 grams softened butter (for buttercream)
- 1 teaspoon rosewater (for buttercream)
- 2 drops pink food coloring
- 12 small pieces Turkish delight pieces
Instructions
Preheat your oven to 175°C (350°F) and line a 12-hole cupcake tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, use a mixer to beat the butter and sugar together until pale and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the rosewater and scrape down the sides of the bowl as needed.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
For the buttercream, beat the softened butter in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one spoonful at a time, and continue beating until fluffy.
Mix in the rosewater and pink food coloring until the desired consistency and color are achieved.
Transfer the buttercream to a piping bag fitted with your preferred nozzle and pipe swirls onto each cooled cupcake.
Garnish each cupcake with a small piece of Turkish delight for a finishing touch.
Nutrition Facts
Calories |
5301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 123.2 g | 616% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 2284 mg | 99% | |
| Total Carbohydrate | 846.5 g | 308% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 641.2 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 296 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 595 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
