(From The Primrose Bakery)
110g unsalted butter, softened
225g golden caster sugar
2 large eggs
150g self raising flour
125g plain flour
1/2 tsp rosewater ( I actually used 2 teaspoons! No harm)
- Heat the oven to gas mark 4 and line a 12 hole muffin tin with paper cases.
- In a large mixing bowl cream together the butter and the sugar until well smooth.
- Add the eggs one at a time, mixing into the mixture between additions.
- Sift the 2 flours into a separate, smaller, bowl.
- Measure out the milk in a jug and then add the rose water to this.
- Add 1/3 of the flour to the large bowl. Beat well until combined.
- Add 1/3 of the milk and beat again. – Add another 1/3 of the flour, beat and keep going till it’s all added & combined well.
- Spoon the mixture into the paper cases. Fill about 2/3 full. – Bake for about 25 mins until golden brown and a skewer inserted comes out clean.
- Remove from the oven and leave to cool inthe tin for 5-10 minutes.
- Then turn out to cool completely on a wire rack.
Turkish Delight Frosting
80g dark chocolate 70% cocoa solids
110g butter, softened
1 tsp milk
2 tsp rose water
125g icing sugar, sifted
Melt the chocolate in bowl over a saucepan of barely simmering water. Leave to cool slightly.
In a large mixing bowl beat the butter, milk, rose water & icing sugar until smooth.
Add the melted chocolate & keep beating until thick & creamy. If it looks too runny just keep beating it and it will thicken up.
Once the cakes are iced sprinkle them with chocolate vermicilli or the rose & pistachio chocolate pieces like I did.
I actually added some pink food colouring to these cakes just to complete the whole turkish delight theme but since the eggs I use have such yellow yolks the cakes turned out orange. Doh! If you used battery eggs then it probably would work. Oh the sacrifices I make to keep my hens happy! By the way this cupcake recipe is from The Primrose Bakery and is by far the best I’ve come across, gorgeous light cakes and you can just substitute the rose water for vanilla.