Turkish Delight Cupcakes Food

EASY TURKISH DELIGHT

Steps:

• Combine water, white sugar, and gelatin in a large microwave-safe bowl; heat in microwave on high for 7 minutes. Stir sugar mixture and cook in microwave for 7 minutes more.
• Mix 1 1/2 cups confectioners' sugar, corn flour, and cream of tartar together in a bowl; stir into sugar mixture. Heat mixture in microwave on high for 6 minutes more. Stir rose water and food coloring into mixture.
• Lightly grease a 7x11-inch baking dish. Pour mixture into the greased dish; refrigerate until firm, about 30 minutes.
• Cut Turkish delight into small squares using a wet knife.
• Place 3/4 cup confectioners' sugar in a bowl. Roll Turkish delight in the confectioners' sugar until evenly coated. Store in an airtight container in the refrigerator.

TURKISH DELIGHT

Steps:

• Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
• Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
• Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
• When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

TURKISH DELIGHT CUPCAKES

Steps:

• Preheat oven to 180ºC.
• Grease and flour a 12-hole standard muffin pan (or 36 mini) or line with individual paper cases.
• Cream butter and sugar until pale. Beat in eggs, rose water and sour cream.
• Fold in sifted dry ingredients.
• Pour into prepared tins and poke a piece of Turkish delight into each (cut Turkish delight to fit mini size).
• Bake for 25 minutes or 15 minutes for mini size or until a skewer inserted into the cake part (not the Turkish delight part) comes out clean. Makes 12 (or 36 mini) cup cakes.

TURKISH DELIGHT

Steps:

• Stir the sugar, water and gelatine in a saucepan over low heat until dissolved.
• Bring to a boil.
• Boil without stirring for 20 minutes.
• Add the citric acid, rose water and food colouring.
• Pour into a lightly greased tin.
• Allow to cool and set.
• Cut into squares.
• Roll in icing sugar.
• Serve and relish the delight!