Check the ingredients on the turkish delight as sometimes it is made with gelatine. These cupcakes were inspired by a gelatine free box I picked up for 99p recently in Quality Save.
1/2 cup of soy yoghurt
2/3 cup of soy milk
!/3 cup of sunflower oil
3/4 cup + 2 tablespoons of caster sugar
2 tablespoons of rosewater
1 teaspoon of lemon extract
zest of 1 lemon
1 1/4 cups of plain flour
2 tablespoons of cornflour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of turkish delight (about 6 pieces) chopped into choc chip sized pieces and dusted in icing sugar so they don't stick together
Pre-heat the oven to 180c/350f/Gas 4
Mix the yoghurt, soy milk, oil, sugar, rosewater, lemon extract and lemon zest together.
Sieve in the flour, cornflour, baking powder, baking soda and salt.
Stir in the turkish delight and pour into cupcake cases.
Bake for 20-22 minutes. Allow to cool before glazing.
Ingredients for glaze
1/4 cup of vegan margarine
1 and 1/2 cups of icing sugar
1/2 teaspoon of lemon extract
1/2 teaspoon of rosewater
1-2 tablespoons of soy milk
Extra pieces of turkish delight
Beat the margarine until fluffy with a fork. Add the sugar and beat again. Add the lemon extract, rosewater and soy milk and stir in. Top with a few small pieces of turkish delight.