Turkish Delight Mini Cupcakes with Rosewater Glaze

Allergens

Dairy (Milk, Butter) - Eggs

Ingredients

• 1 cup all
• purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/4 cup milk
• 2 tsp rose water
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup confectioners' sugar
• 2 tbsp rose water (for glaze)

Instructions

1. a. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners. b. In a large bowl, cream together the butter and granulated sugar until light and fluffy. c. Add eggs one at a time, mixing well after each addition. Stir in 2 tsp of rose water. d. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined. e. Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full. f. Bake for 18 20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely. g. For the glaze, whisk together confectioners' sugar and 2 tbsp of rose water until smooth. h. Drizzle the glaze over the cooled cupcakes and allow it to set.

Chef’s Insight

For a stronger rose flavor, consider using pink peppercorn-infused rose water.

Notes

For a richer flavor, consider adding a pinch of ground cardamom or cinnamon to the batter.