Baklava Cupcake Bites

INGREDIENTS:

SIMPLE SYRUP

• 1 cup granulated sugar
• 1 cup water
• 1 tbsp lemon juice

BATTER

• 4 eggs
• 2 cups granulated sugar
• 1/2 cup Greek yogurt
• 1/2 cup milk
• 1 cup unseasoned bread crumbs
• 5 tbsp AP flour
• 1 tsp baking powder
• 10 oz of walnuts, half finely chopped + half medium chopped

FROSTING (OPTIONAL)

• 1 block 8oz, room temp, cream cheese
• 1/2 cup powdered sugar
• 1/2 cup finely chopped walnuts

DIRECTIONS FOR SIMPLE SYRUP:

Prep the syrup first by combining water and sugar in a medium pan. Turn on the burner to medium heat and let it semi boil until you prep the batter.

DIRECTIONS FOR CUPCAKES:

1. Preheat your oven to 350F.
2. Start by whisking your eggs in a medium bowl. Until frothy.
3. Add the sugar and whisk until well combined.
4. Now add the yogurt, milk and mix.
5. Slowly add all of the dry ingredients: bread crumbs, flour, baking powder and walnuts. Blend everything together.
6. Add regular size liners to your cupcake pan and pour in 1/4 cup of batter into each. Make sure you scoop from the bottom of the bowl. Walnuts are heavy and they tend to sink to the bottom of the batter. If you choose to go with bigger liners, fill them 3/4 of the way with batter but this will make less cupcakes.
7. Bake for 30 minutes.
8. While that is baking, turn off the simple syrup and add your lemon juice. Let it rest.
9. After it bakes, take out your cupcakes and drizzle 3 tablespoons of simple syrup over each.
10. Now let them cool in the pan, in the fridge for a few hours.
11. Serve with coffee or tea and enjoy.

TIP: If you choose to frost them, wait until they are completely cooled off. But if you don’t, then sprinkle each one with crushed walnuts right after the syrup and into the fridge to set. I prefer them without frosting because it tastes more authentic that way. But kids like the frosting.

FROSTING:

Beat the cream cheese with the powdered sugar on medium/ high, then fold in the walnuts.