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    Turkish Delight cupcakes

    By Martha Collison
    These bakes are delicate and floral, with a bit of Christmas sparkle and addictive Turkish Delight squares on top. I’ve been obsessed with the little sweet cubes ever since watching The Chronicles of Narnia as a child, and I have a box to myself every Christmas. 

    • Preparation time: 25 minutes + warming and cooling
    • Cooking time: 20 minutes
    • Total time: 45 minutes + warming and cooling

    Makes: 8 cupcakes


    1 British Blacktail free range medium egg
    40ml milk
    1 unwaxed lemon, zest
    90g plain flour
    100g caster sugar
    ¾ tsp baking powder
    40g unsalted butter
    65g unsalted butter, softened
    125g icing sugar, sifted
    ½ tbsp milk
    ¼ tsp rose water
    2 drops pink gel food colouring
    Lemon and rose Turkish delight, cut into cubes, to decorate 


    1. Preheat the oven to 190°C, gas mark 5. Line a muffin tin with 8 fairy cases. In a small jug, use a fork to combine the egg, milk and lemon zest. Set aside for 20 minutes to come to room temperature. Meanwhile, put the flour, sugar and baking powder into a mixing bowl. Mix together, then add the butter and rub it in using your fingertips until it resembles fine breadcrumbs.

    2. Add the egg mixture to the dry ingredients a little at a time, beating with a wooden spoon until it is all combined. Keep beating for a few minutes more, until the mixture is completely smooth.

    3. Divide between the cases, filling each by no more than 2/3. Bake for 15-17 minutes, until the cakes are a pale golden brown and a skewer inserted comes out clean. Leave in the tin to cool for 5 minutes, then transfer to a wire rack to cool completely.

    4. Meanwhile, make the buttercream by using electric beaters to beat together the butter, icing sugar and milk, until really light and fluffy (around 5 minutes). Add the rose water and food colouring to create a gentle pale pink hue. Beat again, then set aside until needed.

    5. To decorate, spread or pipe the buttercream on top of each cupcake, leaving an indent in the centre. Arrange a mixture of the lemon and rose Turkish delight on top of each cupcake before serving.

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    Martha's tip
    These will keep for up to 3 days in an airtight container, but it’s best to leave off the Turkish delight topping until ready to serve, as it can turn sticky. 


    Average user rating

    4 stars