Comments on: Persian Love cupcakes

By: Rosewater Cupcakes | All Things Cupcake

Rosewater Cupcakes | All Things Cupcake — Sat, 30 Jul 2011 17:02:14 +0000

[...] let’s get a little carried away with Persian Love Cupcakes. Candied rose petals on top. Lemon peel and cardamon seeds within. A frosting with rosewater, [...]

By: kali

kali — Sat, 29 May 2010 08:12:12 +0000

OMG how sexy!!!

By: Beau

Beau — Fri, 13 Nov 2009 02:05:12 +0000

Wauw! those are so great! Something for my little niece,she’ll love m! thanks for the post.

By: All You Can Eat Sushi for $20, Sushi Choo, Sydney CBD @Not Quite Nigella

All You Can Eat Sushi for $20, Sushi Choo, Sydney CBD @Not Quite Nigella — Tue, 07 Jul 2009 20:00:48 +0000

[...] And because it’s Wednesday, here is our Wednesday Wallpaper! How about a bit of Persian Love? [...]

By: Not Quite Nigella

Not Quite Nigella — Fri, 01 May 2009 21:00:15 +0000

Hi Jazzmin-The mix should be folded gently which describes the motion but everything should definitely be combined fully

With cake flour, you can substitute it with 3/4 cup all purpose flour and 1/4 cup cornflour.

I hope this helps! Also if you have an oven thermometer that can help you test if your oven is having any issues coming to the correct temperature

By: jazzmin

jazzmin — Thu, 30 Apr 2009 18:36:09 +0000

alright, first of thx for your quick reply !
honestly third time ’round, lol
only 4 of the 12 came out !
i must be doing something wrong, yet i have no clue what ?!
im beginning to think i need baking lessons !
maybe it’s the cake flour im using ? im going to plan to all purpose flour next time, also quick question. you know when you fold the egg white batter into the rest of the batter, correct me if im wrong, but you’re not supposed to mix them right ??? i simply fold the mix together and then put the batter in the cups, or should i be mixing the two ??
thanks for your help, it’s greatly appreciated !

By: Not Quite Nigella

Not Quite Nigella — Tue, 28 Apr 2009 19:02:41 +0000

Hi Pat-Thankyou so much!

Hi jazzmin-That is very odd indeed Some do have a hollow in the bottom but they are always cooked. Are you baking them at 160 Celsius? I based them on the epicurious recipe so perhaps take a peek at what their readers have to say?

By: jazzmin

jazzmin — Tue, 28 Apr 2009 18:57:25 +0000

this is such a tasty recipe. i am determined to make these turn out, it is the second time i made these cupcakes and they did not turn out.
i used all the exact same ingredients as the recipe. if anyone has any ideas of what i am doing wrong please please do suggest. they always come out uncooked with a whole in the bottom. (
could it be the cake flour im using or the temp. of my oven ?? 160 does seem a little low. but then when i increase it they begin to burn.

By: Pat Mumbauer

Pat Mumbauer — Thu, 26 Mar 2009 02:43:04 +0000

WOW this recipe and the pictures are outstanding !

By: Daring Baker’s Challenge: Caramel, salt and cardamon cake November 2008 challenge @ Not Quite Nigella

Fri, 28 Nov 2008 20:01:08 +0000

[...] the idea of adding cardamom to the mix. I have eaten some lovely cakes flavoured with cardamon both here and overseas and one of my favourite pancake recipes, the Norwegian pancake, is flavoured by [...]