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Baklava Cupcakes #FourDaysofEid

I saved the best for last guys. And by best, I also mean, the most time consuming. These cupcakes are a big difference from the easy peasy lemon squeezy truffles I shared yesterday, but they are so worth the extra steps.

I wish I could take credit for the idea to transform baklava into a cupcake, but someone brilliant already thought of it first. Don't you just hate when that happens? #whenwillibefamous

Anyway, to create this cupcake, I broke down the components of baklava, and then incorporated them separately into each element of a cupcake. First, I made the cupcake honey-flavored to create a delicate and mildly sweet base. Then, I filled the cupcakes with the classic baklava nut mixture, flavored with orange blossom water and cinnamon.

I was going to stop there but I realized that I wanted the filling to have a little substance to it. Everyone loves the juicy filling baklava has to offer, so I whipped up a simple honey syrup and spooned a few drops of it into the nut filling. 

After that, I got to work on the buttercream. I made the buttercream honey-flavored as well, and added a touch of orange blossom water. And for the garnish, well you know I had to use phyllo dough somewhere! I brushed some butter on a few sheets and baked them in the oven until golden brown. Then I placed them ever so daintily on top of the buttercream and sprinkled on some crushed pistachios.

And for the grand finale, I stuck in these adorable flag toppers from ModernEid. How flippin adorable are these toppers guys? I am obsessed. The cupcake liners were also from ModernEid (yay for brown greaseproof liners) and so is the gold banner hanging in the backdrop.

This concludes all of my Eid recipes this week, but not necessarily #FourDaysofEid! Tomorrow, I'll be giving away a sample package of ModernEid's amazing new Shine On line, so be sure to stay tuned for that! And have a blessed Eid everybody!

Baklava Cupcakes

Yield: 14 cupcakes
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For the cupcakes:
1 and 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, room temperature
1/3 cup sugar
2 large eggs, room temperature
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1/2 cup honey
1/2 cup buttermilk, room temperature

For the filling:
1/2 cup coarsely chopped walnuts, toasted
1/2 cup coarsely chopped almonds, toasted
1/4 teaspoon cinnamon
1 teaspoon sugar
1 teaspoon orange blossom water

For the honey syrup:
6 tablespoons sugar
6 tablespoons water
2 tablespoons honey
1 and 1/2 teaspoons orange blossom water

For the buttercream:
1/2 cup (8 tablespoons) unsalted butter, room temperature
2 and 1/2 cups powdered (confectioners) sugar
1/4 cup honey
2 tablespoons sour cream
2 teaspoons orange blossom water

Baked phyllo sheets, for garnish
Coarsely chopped pistachios, for garnish


Line two muffin pans with 14 cupcake liners and set aside. Preheat oven to 350 degrees F.

In a medium sized bowl, whisk together cake flour, baking powder, and salt. Set aside.

In another medium-sized bowl, using an electric hand mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and honey.

Gradually pour in flour mixture, alternating with the buttermilk, and beating until well-combined.

Distribute batter amongst cupcake liners, filling each cup with a heaping 3 tablespoons.

Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.

In a small bowl, combine walnuts, almonds, cinnamon, sugar, and orange blossom water. Using a paring knife, cut out a deep cone from the center of each cupcake. Spoon some of the nut filling into this cavity, pressing down slightly to compact.

Prepare the syrup by bringing the sugar and water to a boil in a small saucepan. Boil for about 5 minutes, then remove from the heat and stir in honey and orange blossom water. Let cool for a bit. Then, spoon a few drops of the syrup onto the filling, letting it saturate. Add more syrup if desired.

To make the buttercream, using an electric hand mixer,  beat butter on medium speed for 2-3 minutes until creamy and lighter in color. Gradually pour in powdered sugar, beating until well-combined. Add honey, sour cream, and orange blossom water and beat until well-incorporated and buttercream is smooth and fluffy.

Spoon buttercream into a piping bag fitted with a  large decorating tip. Pipe frosting onto cupcakes as desired, then top with a piece of baked phyllo and a sprinkle of chopped pistachios. Drizzle on more honey syrup if desired.

Adapted from Oishii Treats

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