6 Oct

When Miss Kreeight cam over to teach me how to crochet last week, I made us a little treat to eat: Turkish Delight cupcakes. Yum!

Turkish Delight Cupcakes


60g white eating chocolate, chopped roughly
2 tablespoons rose water
½ cup (125ml) water
1/3 cup (45g) pistachios
90g butter, softened
1 cup (220g) firmly packed
brown sugar
2 eggs
2/3 cup (100g) self-raising flour
2 tablespoons plain flour


Preheat oven to 180°C/160°C fan-forced. Line 6-hole texas (¾-cup/180ml) muffin pan with paper cases (I used 12 x 1/3  cup paper cases)

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

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.

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


I beat together about 100g of melted white chocolate and 500g of cream cheese until smooth for the icing. I smeared it on top and scattered pieces of turkish delight and pistachios on top.

However the original recipe instructed me to do it this way:


900g turkish delight,
chopped coarsely
2/3 cup (90g) coarsely chopped pistachios
300g white eating chocolate, melted

Cut a 3cm deep hole in the centre of each cake; fill with chopped nuts. Drizzle with chocolate; replace lids. Decorate with pieces of turkish delight and chopped nuts dipped in chocolate.

I say do whatever the hell you like. Isn’t that the whole point about cooking? However I recommend listening to Deelite’s “Groove is in the Heart” as you bake these sweet treats. The thrills that you spill as you dance around the kitchen will give you chills and satisfaction.


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