Turkish Delight Surprise Inside Cupcakes

Turkish Delight Surprise Inside Cupcakes

Prep Time: 15 minutes

Cook Time: 16 minutes

Yield: 12 cupcakes

These turkish delight cupcakes have a Turkish delight surprise inside, and both the cupcakes and frosting are delicately flavoured with that signature Turkish delight flavour.



  • 225g unsalted butter, softened
  • 225g Turkish delight flavoured icing sugar, see notes
  • 4 eggs
  • 172g plain (all-purpose) flour, sifted
  • 3½ tbsp cornflour (cornstarch)
  • 2 tsp baking powder
  • 3 packs Turkish delight, I used Fry’s


  • 225g unsalted butter, softened
  • 450g Turkish delight icing sugar, sifted
  • 2 tbsp single cream, see notes
  • pink food colouring, optional



  1. Preheat the oven to 180°C/350°F/Gas Mark 4, and line a muffin tin with cupcake liners. Set aside.
  2. Cream the butter for 1 minute until smooth, then gradually add the Turkish delight flavoured icing sugar, one spoon at a time to prevent icing sugar smog, until incorporated, then beat on high speed until pale, fluffy and frosting consistency.
  3. In another bowl, sift the plain (all-purpose) flour, cornflour (cornstarch), and baking powder.
  4. On low-medium speed, add an egg followed by a little of the flour mixture and repeat until eggs and the flour mixture have been incorporated.
  5. Spoon the batter into the preprepared liners to around ½ – ¾ full, then bake for 16-20 minutes, or until a toothpick inserted comes out clean.
  6. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  7. Chop the Turkish delight into small pieces that would fit into a cored cupcake. You can use your cupcake corer as a guide. At this stage, you can chop additional pieces for garnishing the frosting, if desired. Set aside.
  8. Once the cupcakes are cool, core the cupcakes saving the cores, and fill each cupcake with a piece of chopped. Replace with the core, trimming to size if needed.


  1. Beat the butter on medium/high until smooth.
  2. Add the flavoured icing sugar one spoon at a time until incorporated, add the single cream and beat on high until pale, light and fluffy.
  3. Colour the frosting with a small amount of pink gel food colouring if desired, and spoon into a piping bag with an open star nozzle.
  4. Pipe each cupcake with a swirl, and if using, immediately attach a piece of Turkish delight as garnish. Repeat with the remaining cupcakes.
  5. Store cupcakes in an airtight container in the fridge for up to 3 days.


  • Yield depends on the size of cupcake liners you use. This recipe yields at least 12 large bakery-style cupcakes, and more for smaller sized liners. If using smaller liners, ensure you reduce baking time accordingly.
  • If you cannot get your hands on the flavoured icing sugar, for the cupcakes, substitute with granulated sugar and add 1-2 tsp of rose water to the cupcake batter. For the frosting, replace the flavoured icing sugar with regular icing sugar and add 1-2 tsp of rose water again, to taste.
  • If you’re in the US, single cream is very similar to your half and half, so feel to substitute with half and half, or milk.
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