Baklava Cupcakes

Happy 1st Birthday, Figs & Feta!

Baklava Cupcake | figsandfeta.comPerhaps it’s obvious that I’m crazy about Baklava. I’ve confessed in previous recipes that I regularly make a double batch of Baklava, eat some, give some away and store the rest in my freezer for recipes such as this, the Chocolaty Baklava Marshmallow Treats or Baklava Cheesecake Wedges.  

Although the origin of Baklava dates back to the Ottoman Turkish Empire, many Eastern European countries eventually created their own variation of the sweet dessert. It is prepared differently in Greece than it is in  Albania, Armenia, Cypress, Iran, Lebanon and Syria.  Additionally within each country depending on the region, city and village a number of variations can be found.

Baklava Cupcake | figsandfeta.com

Quite frankly, today’s Baklava belongs to no one country, but rather to many. This cupcake incorporates the flavors of sweet, cinnamon baklava with a spiced cake and a Baklava filling. Topped with cream-cheese frosting and bits of syrupy Baklava and cinnamon-sugar it’s the perfect little sweet to celebrate Figs & Feta’s 1st Birthday!

(Don’t forget to enter the giveaway!) (This giveaway has ended.  Please check to see if you won!)

Baklava Cupcakes | figsandfeta.comFor the Cupcakes:
Baklava Cupcakes | figsandfeta.comCombine 4 cups of flour with baking powder and spices, set aside.

Baklava Cupcakes | figsandfeta.com Baklava Cupcakes | figsandfeta.com

 

 

 

 

 

 

In a stand mixer with the paddle attachment, beat together sugar and oil until smooth.Add warm water, orange juice, orange rind and continue to mix well.

Baklava Cupcakes | figsandfeta.com Baklava Cupcakes | figsandfeta.com

 

 

 

 

 

 

 

Slowly blend in the dry ingredients, and blend until a smooth batter is formed.
Baklava Cupcakes | figsandfeta.com

Scoop batter into prepared cupcake tray with liners, filling about 3/4 full.  Bake at 350 degrees, for 18-22 minutes, checking to make sure they do not overbake.

For the Honey-Simple Syrup:
Over medium high heat, in a small sauce pan combine sugar and water. Bring to a boil for 5 minutes. Add the Honey and simmer for 5-10 minutes until the syrup thickens. Remove and allow to cool.

For the cupcake filling:
Baklava Cupcakes | figsandfeta.com Baklava Cupcakes | figsandfeta.com Baklava Cupcakes | figsandfeta.com

 

 

 

 

 

 

In a small food processor, chop the toasted walnuts until fine. Add cinnamon, sugar and honey simple syrup and stir to form a thick paste.

 

 

 

 

For the Cream Cheese Frosting:
In the bowl of your electric mixer with the paddle attachment beat the cream cheese until smooth. Add vanilla and confectioners sugar and beat until smooth.
Switch to the whisk attachment and slowly add the heavy cream.
Whip until the frosting is thick.
(Add more sugar or cream as needed to get the right consistency.)

Baklava Cupcakes | figsandfeta.comOnce the cupcakes have cooled, core out the middle with a little cupcake coring tool.
Fill with about 1 tablespoon of the walnut mixture.
Pipe the frosting onto the cupcakes.
Top with cinnamon-sugar and baklava crumble.

 

 

 

Baklava Cupcakes
Yields 30
A sweet and delicious cupcake stuffed with baklava mixture and topped with cream-cheese frosting, cinnamon-sugar and crumbled baklava.
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Ingredients
  1. 1 1/4 cups vegetable or corn oil
  2. 2 1/2 cups sugar
  3. 1 1/4 cups warm water
  4. 1/2 cup orange juice
  5. grated rind of 1 orange
  6. 1/2 teaspoon ground cloves
  7. 1/2 teaspoon ground cinnamon
  8. 3 teaspoons baking powder
  9. 4 cups flour
Honey-Simple Syrup
  1. 1 cup sugar
  2. 1 cup water
  3. 1/2 cup honey
Cupcake Filling
  1. 1 cup toasted walnuts, ground fine
  2. 1/2 teaspoon cinnamon
  3. 2 tablespoons sugar
  4. 4- 5 tablespoons Honey-Simple Syrup
Cream Cheese Frosting
  1. 8 ounces cream cheese, room temperature
  2. 1/2 teaspoon vanilla extract
  3. 1/2 cup confectioners sugar, sifted
  4. 2/3 cup heavy whipping cream, cold
  5. Baklava Crumbles for topping (1/4 cup chopped baklava, 2 teaspoons sugar, 1/2 teaspoon cinnamon.)
  6. Cinnamon-sugar for topping
For the Cupcakes
  1. Combine 4 cups of flour with baking powder and spices, set aside.
  2. In a stand mixer with the paddle attachment, beat together sugar and oil until smooth.
  3. Add warm water, orange juice, orange rind and continue to mix well.
  4. Slowly blend in the dry ingredients, and blend until a smooth batter is formed.
  5. Scoop batter into prepared cupcake tray with liners, filling about 3/4 full.
  6. Bake at 350 degrees, for 18-22 minutes, checking to make sure they do not overbake.
For the Honey-Simple Syrup
  1. Over medium high heat, in a small sauce pan combine sugar and water. Bring to a boil for 5 minutes. Add the Honey and simmer for 5-10 minutes until the syrup thickens. Remove and allow to cool.
For the cupcake filling
  1. In a small food processor, chop the toasted walnuts until fine. Add cinnamon, sugar and honey simple syrup and stir to form a thick paste.
For the Cream Cheese Frosting
  1. In the bowl of your electric mixer with the paddle attachment beat the cream cheese until smooth. Add vanilla and confectioners sugar and beat until smooth.
  2. Switch to the whisk attachment and slowly add the heavy cream.
  3. Whip until the frosting is thick.
  4. (Add more sugar or cream as needed to get the right consistency.)
  5. Once the cupcakes have cooled, core out the middle with a little cupcake coring tool.
  6. Fill with about 1 tablespoon of the walnut mixture.
  7. Pipe the frosting onto the cupcakes.
  8. Top with cinnamon-sugar and baklava crumble.
Notes
  1. This may seem like a lot of steps, but don't worry! Make the cupcakes and the honey simple syrup a day ahead. Core, fill, frost, and decorate on another day. :)
Figs & Feta http://figsandfeta.com/

Baklava Cupcakes | figsandfeta.com

Baklava Cupcakes | figsandfeta.com

©2015 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

 If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!


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