Baklava Cupcakes
Delicate honey cupcakes topped with cinnamon mascarpone whipped frosting, sprinkled with chopped pistachios and drizzled with honey syrup. A miniature slice of homemade sweet baklava top these Baklava Cupcakes.
Ingredients
Cupcakes
- 1 stick softened butter
- 3/4 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose unbleached flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/4 cup honey
- 1 tsp vanilla extract
Mascarpone Frosting
- 1 Cup heavy cream
- 8 ounces room temperature mascarpone cheese
- 1/2 cup sifted powdered sugar
Topping
- Pre-made baklava cut into bite sized pieces
- Chopped pistachios
- Honey syrup or regular honey
Instructions
Cupcakes
- Heat oven to 350 F and line your cupcake pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, whisk the buttermilk, honey, and vanilla extract. Set aside.
- With a stand mixer or hand held mixer, beat together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Add the dry ingredients and honey buttermilk mixture by gradually alternating between the two. Start with dry and end with dry.
- Fill cupcake liners until 2/3 full.
- Bake them for 18-20 minutes or until an inserted toothpick comes out clean.
- Let cupcakes cool.
Mascarpone Frosting
- Whisk heavy cream until stiff peaks form. (medium speed)
- In another bowl whisk together mascarpone and powdered sugar until smooth.
- Fold in whipped cream until fully incorporated.
- Pipe onto cooled cupcakes.
- Top with sliced baklava and sprinkle with pistachios.
- Drizzle with honey or honey syrup.