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20 May 2013

Guest post - Yiskah Knits


Hi everyone, I’m Jess from Yiskah Knits and I’m thrilled to be taking the helm at Adventures and Tea Parties while Jo is having a well deserved break in Cornwall. Lucky devil! In celebration of holidays and sunshine, I thought I’d share a really fresh, summery cupcake recipe with you all. If you like Turkish Delight, you’re going to love these. Rose and pistachio is a really common paring in eastern desserts, like Baklava, so let’s bring on the sunshine! 



Makes: 8 cupcakes
Prep time: 10-15 mins
Baking time: 20-25 mins

Cupcake mixture
120g flour
140g caster sugar
40g softened butter
1.5 teaspoons baking powder
120ml milk
1 egg
1 tsp rosewater

  • Preheat oven to 170’C
  • Soften butter in a large mixing bowl and add the sugar, flour and baking powder mixing until you get a sandy consistency. You can do this by hand, with a mixer or an electric whisk for ease.
  • Combine the milk and rosewater in a measuring jug and pour roughly half into your dry mixture. Beat until just incorporated.
  • Whisk the egg into the remaining milk and add it to your bowl. Beat until just incorporated again, being careful not to over mix.
  • Spoon the mixture into cupcake cases about 2/3 full, you can use a piping bag for this to keep things neat and tidy, and pop them in the oven for 20 minutes, or until just golden.


While the cupcakes are baking you can start to prepare the icing. I don’t know about you but I’m not a fan of super-sweet icing, so I chose a cream cheese icing for these, but if your heart lies with buttercream, go for it!

Rose Cream Cheese Icing
100g cream cheese (half a packet)
35g softened butter
200g sifted icing sugar
1 tsp rosewater

  • Drain the liquid from the cream cheese and place into a clean bowl.
  • Beat this together with the butter until just blended.
  • Sift in the sugar half at a time, be really careful not to over mix again or the butter and cheese might curdle into a soggy mess. Stop as soon as everything looks mixed in.


Pop the icing in the fridge while the cupcakes cool completely on a wire rack, and then decorate to your hearts content. Whizz up, or roughly chop, some peeled pistachios to give a colourful textured crumb. How perfect would these be for a fancy picnic in the park?


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