Name: Turkish delight cupcakes
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 60 gram white eating chocolate, chopped roughly; 2 tablespoon rose water; 1/2 cup (125ml) water; 1/3 cup (45g) pistachios; 90 gram butter, softened; 1 cup (220g) firmly packed brown sugar; 2 eggs; 2/3 cup (100g) self-raising flour; 2 tablespoon plain flour; Decorations; 900 gram turkish delight, chopped coarsely; 2/3 cup (90g) coarsely chopped pistachios; 300 gram white eating chocolate, melted

Turkish delight cupcakes

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

60 gram white eating chocolate, chopped roughly

2 tablespoon rose water

1/2 cup (125ml) water

1/3 cup (45g) pistachios

90 gram butter, softened

1 cup (220g) firmly packed brown sugar

2 eggs

2/3 cup (100g) self-raising flour

2 tablespoon plain flour

Decorations

900 gram turkish delight, chopped coarsely

2/3 cup (90g) coarsely chopped pistachios

300 gram white eating chocolate, melted

Method

1.Preheat oven to 180°C (160°C fan-forced). Line 6-hole texas (3/4-cup/180ml) muffin pan with paper cases.

2.Stir chocolate, rose water and the water in small saucepan over low heat until smooth. Blend or process nuts until fine.

3.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.

4.Bake cakes for about 35 minutes. Turn cakes, top-side up, onto wire rack to cool.

5.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.

6.Decorate cakes with pieces of turkish delight and remaining nuts, dipped in chocolate to secure.

This recipe also makes 12 standard muffins (⅓ -cup/80ml); bake about 25 minutes.
Note

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