A rose for the pretty lady

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Sweet delights

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It’s my Mum’s birthday which means a trip back to the motherland (excuse the pun) for me. This means two food-related things: birthday cakes and a birthday dinner. Let’s deal with the cakes first.

Decisions, decisions…

I seem to have been surrounded by pictures and magazines full of various rose designed cupcakes so have taken it as a sign and decided to give them a go in soft pink (my Mum’s favourite colour).

Having decided the design, it was then a matter of the flavours. My natural instinct was to try and introduce rosewater into the cakes somehow. Luckily for me, Turkish Delights are one of my Mum’s favourite sweets. Marcus Wareing has a wonderful recipe for a Turkish Delight cheesecake and that’s where I’ve drawn the idea for these cupcakes.

For some variety, I have decided to decorate half of the cupcakes with roses and to simply ice the other half and top with a piece of Turkish Delight.

TURKISH DELIGHT CUPCAKES

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Ingredients (makes 10 cupcakes):

Cupcakes:
170g unsalted butter, softened
170g caster sugar
115g self-raising flour
3 large eggs, lightly beaten
55g cocoa powder
Pinch of salt
2 bars Turkish Delight, each chopped into small pieces (optional)

Icing:
200g cream cheese
100g unsalted butter, softened
600g icing sugar
1 tsp rose water
Pink food colouring
1 bar Turkish Delight, cut into 6 pieces (this leaves one free piece for you to do as you choose)

For the cupcakes:

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  • Preheat the oven to 190 degrees celsius. Line a 12 cup muffin pan. I have used dark brown paper cases for this.
  • Cream the butter and sugar together until light and fluffy.
  • Sieve the flour, cocoa powder and salt into a separate bowl.
  • Then alternately add some egg and flour and mix into the butter and sugar. Continue this until all of the eggs and flour have been added. I normally add the eggs and flour in 6 parts.  If you have read other posts in the blog, you will see that this is the way I make all cakes. It does take a little longer but prevents the mixture splitting and is the best method I have found to make a light mixture.
  • Once combined, the mixture should be light and smooth. If it feels a bit stiff, just add a splash of milk and stir.
  • Then add the chopped Turkish Delight if you are using this. The Turkish Delight adds extra flavour but you can leave it out if you prefer. Fold into the mixture until evenly spread.
  • Pour the mixture into the cupcake cases.
  • Place in the oven for 20 – 25 minutes until the sponge feels springy.
  • Allow to cool in the tin for 10 minutes before placing on a wire rack to cool completely.

For the icing:

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  • Combine the cream cheese, butter, icing and rose water in a bowl and mix together until light and fluffy. Add enough pink colouring to reach your desired colour.
  • You may find that the cakes has risen and so are slightly domed. It is much easier to ice the cakes if they are flat so cut off the top with a serrated bread knife. Then spread a very thin layer of icing on the cake. This prevents the crumbs from the cake lifting into the icing and also means the piped icing will stick to the cake.

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  • So let’s start with the easy ones. Choose whichever piping nozzle you fancy and pipe the icing on to the cakes and then top with a piece of Turkish Delight. Simple as that.

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  • Now to the roses. Use a rose petal nozzle with the widest part of the nozzle at the bottom, touching the top of the cake. Then pipe a small cone of icing on the centre of each cake by making a sharp U-shape with the icing. Once each of the cakes has been topped with a cone, place in the fridge to cool for 5 minutes until the cones are firm to the touch. This will stop the centre of the rose moving when you start piping on the other layers.
  • Then start layering the centre of the rose with the petals. I find it easier to hold the cake in your hand so that you can move it around as you pipe. The first petal should go around the gap at the bottom of the U-shape cone. Continue to make U-shapes around the centre. Do this about 3 or 4 times. Then gradually build up the size of the petals, each overlapping the last. Continue around until the whole cake is covered.
  • The roses take a bit of practice so if you are worried that you will ruin the cakes (which you won’t) and don’t want to rush straight in then practice on a board first. Even if you do start icing the cake and you aren’t happy with it, scrape off the icing and put back in the piping bag and start again. They look great though so do give them a go.

Now here’s the birthday girl enjoying the cakes. Happy Birthday to my fabulous glamorous Mum!

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The Author

I am a food lover with a passion for cooking and entertaining inspired by two very special grandmothers and a fabulous mum. I recently moved to London which has provided a plethora of new places, cultures and fascinations to stir up some underlying creativity. My hope is to share some cooking and entertaining ideas which I like and others seem to like too. I will also throw in the odd bit of Scottish flare to make sure I maintain my true braveheart roots. Hope you enjoy!

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