How many of you were, like me, taken in by CS Lewis’s shameful plugging of Turkish Delight in The Lion, the Witch and the Wardrobe? A sweet so delicious that a young boy would sell his siblings out? I had to have me some of that. No sooner had I convinced my parents to cough up 50p than I was skipping to the corner shop, coin clutched in my sweaty fist. I purchased a purple-wrapped bar of Fry’s Turkish Delight and tore straight in, waiting for the transports of ecstasy. Instead, as well as the cloying chemical sweetness and cheap chocolate, the bitter taste of disappointment lay heavy on my young tongue. I had been taken in.
It was ten years before I tried Turkish Delight again.
Anyway, what I meant to say is I made some cupcakes. Fluffy vanilla sponge with little pieces of rose delight topped with rose scented cream and bright bursts of pomegranate. Behold.
- 125g rose flavoured Turkish delight
- 150g self-raising flour
- 1/2tsp baking powder
- 125g caster sugar
- 125g salted butter, cubed, at room temperature
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup (60ml/4tbsp) milk
For the rose whipped cream
- 300ml double cream
- 2tsp rosewater
- 2tsp icing sugar
- Optional- 1 leaf of gelatine to stabilise the cream if you’re worried it will collapse
- Seeds of 1 small pomegranate
Makes 12 cupcakes
- Cut the Turkish delight into small pieces using kitchen scissors and set aside. This part is annoying because Turkish delight is hella sticky.
- Preheat oven to 180C (160 fan) and line a 12 hole muffin tray with liners
- Put the flour and baking powder into a large bowl. Stir in the sugar, then add the cubes of butter. Mix until well incorporated
- Mix in the eggs, one at a time, then the vanilla and milk
- Carefully fold in the Turkish delight pieces.
- Divide evenly among cupcake cases
- Bake for 12-15 mins, until cake passes the knife test
Leave to cool completely on a wire rack.
Meanwhile, whip the cream with the sugar and rose water until you get fairly stiff peaks, but be careful not to over-whip.
To stabilise the cream, soak the gelatine in water for 5 mins. Bring the cream to soft peaks. Drain gelatine and place in a microwave-safe bowl and add 1tsp of rose water. Microwave for 20s, until gelatine is liquid. Add the other teaspoon of rose water to cool, then add to the cream with the sugar and bring to stiffish peaks.
Spoon or pipe the cream into the cupcakes, then scatter artistically with pomegranate. This is best done on the day of serving. Stabilised cream will keep well overnight in a sealed piping bag.