I first tried turkish delight when I was in my early teens and I absolutely hated it. Like many people, I thought it tasted like soap. That being the case, you may wonder why I have chosen to use rose water; the ingredient that gives turkish delight it’s flavour, in the buttercream for my chocolate cupcakes. If you think about it, rose water doesn’t taste like soap, it’s the soap that is fragranced with rose water. Therefore, used in the right quantity, it can work well. The dash of rose water balances well with the richness of the chocolate and gives the buttercream a light-but-sweet taste. If you are still not convinced, just omit the buttercream and dust with cocoa powder. Instead of using cocoa powder in this recipe, I have used real dark chocolate, which I think makes the cakes much more indulgent.
(preheat the over to 180*c and prepare a cupcake/muffin tray with cupcake cases)
– break up the dark chocolate into a bowl and melt in a pan of boiling water
– meanwhile, cream together the sugar and butter until smooth and light in colour
– beat in the eggs on at a time
– stir in the melted chocolate and syrup
– with a metal spoon, gently fold in the flour
– spoon the mixture into each cupcake case, filling them 2/3 of the way full
– bake for 15-20 mins – to check if they are cooked, take a clean toothpick or sharp knife and poke it into the centre of one of the cupcakes – it should come out clean if they are ready.
– remove the cupcakes from the tray and leave to cool
– for the buttercream, combine the softened butter and icing sugar and mix until smooth
– add the vanilla extract, rose water and food colouring
– if the mixture is a little stiff, add the tbsp of milk to soften it
– when the cakes are completely cold, use a piping bag to pipe on the buttercream
– to garnish, mix a little pink food colouring into some white granulated sugar and sprinkle on top