Turkish Delight Cupcakes


It’s official. I’m in my 30’s. (and this blog is a year old! WOW! )


My birthday just passed last week and to be honest I was almost expecting some form of existential crisis; the standard “oh god, what have I achieved in the last 30 years of my life” moment. But strangely enough, all is calm in this super neurotic and anxious mind of mine. I’m looking forward to my 30’s. The older you get, the more you understand the world we live in…the more we appreciate and acknowledge our lucky moments and learn from our not so lucky ones.

Even though it seems a little “off-trend” to celebrate birthdays anymore, I knew a little shindig at home with all my friends would be the perfect reminder of why this next decade will be so great. It’s hard to be negative when you can see all the amazing people that have come into your life on your journey.


How does this relate to these delicious morsels you see above I hear you ask? Well, no shingdig is complete without dessert! Stringing up firelights and lanterns, I had a Turkish vibe to the night and that calls for Turkish Delight Cupcakes! I love my an authentic Rose Turkish Delight as much as the next gal but there is something delicious about teaming rosewater with a beautiful dark chocolate…feels all the more induglent. These little devils would be even cuter with a cube of Turkish Delight on top but alas; the decoration could not survive my snacking tendencies.


Cupcake (recipe from cupcakeproject.com)

1/4 cup unsalted butter, room temperature
1 cup sugar
75g of your favorite chocolate
2 large eggs, room temperature
2 large egg yolks, room temperature
1/2 cup + 1 tablespoon vegetable or canola oil, measured in a liquid measuring cup
2 teaspoons vanilla extract
1/3 cup full-fat sour cream
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cocoa powder (natural or dutched will both work with this recipe)
1/2 cup brewed coffe, cooled to room temp, measured in a liquid measuring cup

Rosewater Buttercream
1 cup butter
3 1/2 cups icing sugar mixture
2 tablespoons thickened cream
1 tablespoon vanilla extract
1 tablespoon rosewater
1 dollop of red or pink food colouring to your taste…I used a mix of pink and a touch of burgundy in gel colours

To decorate;
Pistrachios/Turkish delight

1. Preheat oven to 185C.  In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
2. Carefully melt the chocolate in the microwave or in a double boiler. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
3.  Mix in eggs and egg yolks one at a time until just combined. Mix in oil, vanilla, and sour cream until just combined.
4. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.
5. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition. Mix in coffee until just combined.
6.  Fill cupcake liners 2/3 full and put in the oven. Check for doneness at 18 minutes – a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature.
7. For the frosting, in a bowl, combine butter and sugar. Beat till blended. Add the cream, rose water, vanilla and food colouring and beat for an additional 3 to 5 minutes or until smooth and creamy. Pipe onto your cooled cupcakes and top with pistachios.

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