- TM 31
Ingredients
Turkish Delight Cupcakes
- 110 grams softened unsalted butter
- 75 grams raw sugar, milled to icing sugar
- 20 grams pistachio nuts, unsalted, shelled
- 120 grams Self Raising Flour
- 2 --- free range eggs
- 30 grams Rosewater
Rosewater Buttercream Icing
- 150 grams softened unsalted butter
- 300 grams raw sugar, milled to icing sugar
- 1.5 tablespoons Milk
- 1 tablespoon Rosewater
Accessories you need
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Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Preheat oven to 180 degrees.
2. Grind raw sugar for 5 seconds on speed 10. Remove and set aside.
3. Mill the pistachio nuts until fine 10 seconds on speed 7.
4. Add sugar back in with all remaining ingredients and blend together for 2 minutes on speed 4.
5. Divide into cupcake cases and bake for 15 minutes. Once cooked, allow to cool for 10 minutes and transfer to wire rack.
1. Grind raw sugar for 20 seconds on speed 10. Scrape down the sides and repeat.
2. Add butter, milk, food colouring or other colouring agent and rosewater and blend for 20 seconds on speed 8.
2. Pipe or spread rosewater buttercream onto cupcakes. Or decorate at will!
Turkish Delight Cupcakes
Rosewater Buttercream Icing
Tip
Laugh at will at my piping effort - it was my first time! I had to go get a piping kit just for this recipe!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
These are absolutely delicious!!!
I made these for a hi tea and they were an absolute winner
made these toda awesome
You're welcome! Rosewater is just delicious, isn't it? In both smell and taste! Glad you liked them and I love your spin on them, I must give that a go!
I made these without the pistachios (no nut policy at school). Instead I increased the flour by 20gms and instead of icing them, I added 1/2 teaspoon of raspberry jam to each muffin and then covered with a little more mixture before baking. They were devine!! Thanks for introducing me to the beautiful flavour of rosewater.
I made these this weekend for my sisters Birthday, and they were a massive hit! Thanks!
Sandie of Mornington Victoria
These look delicious! I think I "need" to try them
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