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Turkish Delight Cupcakes

Oven Temperature: 200C/400F/Gas 6
Cooking Time: 20 minutes
Quantity: Makes 12

Rose and Lemon cupcakes, with optional pieces of turkish delight. You could either split the cake mix and make half rose and half lemon, or just make one flavour or the other.


275g (11 oz) self raising flour
200g (8 oz) caster sugar
1tsp baking powder
2 tbsp rose water (or lemon juice for lemon cakes)
100ml (4 fl oz) vegetable oil
200 ml (8 fl oz) cold water
About 6 pieces of appropriately flavoured turkish delight chopped into little pieces (optional)
'Butter' Icing Ingredients
300g (12 oz) icing sugar (sieve it first)
100g (4 oz) vegan margarine
2 tbsp rose water (or lemon juice for lemon cakes)
Red/pink colouring or 1 or 2 squashed, sieved strawberries.


1) Put self-raising flour, baking powder and sugar in a bowl and mix well.
2) Pour over vegetable oil and rosewater and then the water.
3) Beat briefly with a wooden spoon and stir in the turkish delight pieces, if you are using them.
4) Divide the mixture between 12 large paper cases in a muffin tray and bake for about 20 minutes at 200C/400F until cooked through.
For the Butter Icing
1) Beat margarine until very soft.
2) Add icing sugar 50g (2 oz) at a time. Stir in the rosewater or lemon juice for lemon cakes.
3) For rose cakes, add the colouring or strawberry paste. (You might need to add more icing sugar if you use strawberries.) Forlemon cakes you don't need colouring.

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    Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.