Baklava Cupcakes

  • Cupcakes:
  • 100g softened butter
  • ¾ cup sugar
  • 2 eggs
  • 1½ cups all-purpose unbleached flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ cup buttermilk
  • ¼ cup Alshifa Acacia honey
  • 1 tsp. vanilla extract
  • Mascarpone Frosting:
  • 1 cup heavy cream
  • 225g room temperature mascarpone cheese
  • ½ cup sifted powdered sugar
  • Topping:
  • Baked Sunbulah Baklava crushed into bite sized pieces Chopped pistachios
  • AlShifa Acacia honey


  1. Heat oven to 180˚C and line your cupcake pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. 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.
  4. Beat in eggs one at a time.
  5. Add the dry ingredients and honey buttermilk mixture by   gradually alternating between the two. Start with dry and end with dry.
  6. Fill cupcake liners until ⅔ full.
  7. Bake them for 18-20 minutes or until an inserted toothpick comes out clean. Let cupcakes cool.

Mascarpone Frosting:

  1. Whisk heavy cream until stiff peaks form. (medium speed)
  2. In another bowl whisk together mascarpone and powdered sugar until smooth then fold in whipped cream until fully incorporated.
  3. Pipe onto cooled cupcakes.
  4. Top with sliced baklava and sprinkle with pistachios.
  5. Drizzle with Alshifa Acacia honey.