Turmeric Cupcakes

This a typical Lebanese dessert called Sfouf. I love the vibrant yellow color and the red dots that chemistry pops in it. Since I like cupcakes and how they look like, I decided to turn this dessert into cupcakes. It's originally done in a regular pan but let's face it, cupcakes are way cooler. If you have the Madeleine mold too, use that as well! No coloring added too, keep that in mind when you're trying to impress your friends or guests!

🍋Tools:

  • 2 cupcake pans and respective cupcake papers

  • 2 medium bowls

  • 1 spatula

  • 1 Brush (optional)

🍋Ingredients:

  • Fine Semolina: 3 cups

  • AP Flour: 1 cup

  • Turmeric Powder: 2 1/2 tbsp (main ingredient for this recipe)

  • Baking Powder: 3 1/2 tsp

  • Powdered Milk: 4 tsp

  • Sugar: 2 cups

  • Water: 2 cups

  • Vegetable Oil: 1 cup

  • Optional: a handful of almonds and pine nuts for garnish

  • Tahini: 1/4 cup (optional)

🍋METHOD:

Heat the oven to 180 C or 350 F. 

In a medium bowl, mix the Semolina, flour, turmeric powder, powdered milk, and baking powder then set aside.

In another bowl, dissolve the sugar in the water completely. Once dissolved, add the latter water mix and the oil to the flour mix in the first bowl. Make sure not to over mix the batter so it won't be too dense. 

You have the option of not using the cupcake paper and basting the inside of the pan with the tahini then pouring the batter in. If you want to use the papers, use a brush or your own hand to gently put tahini on the insides of the the cupcake paper then pout the batter in. Obviously, you also have the option of not using tahini at all. Don't worry about the flavor pop, not too scary! If you want to use nuts, decorate them now as desired on the top of the batter. Place in the oven and set the timer to 30 minutes or double check with a toothpick to ensure it's done. Set on a rack to cool then serve!

Farah Hamade