Baklava Cupcakes

Preheat the oven to 160°C (convection oven 140°C).

Mix 300 grams of granulated sugar, 125 grams of honey, 2 ½ teaspoons of cinnamon, and 300 ml of water in a saucepan. Heat the saucepan while stirring the syrup until the sugar dissolves. Let it cook for about 20 minutes. Add some lemon zest to flavor the syrup. Strain the syrup liquid and set aside.

Chop 300 grams of pistachios and 300 grams of walnuts then grate them. Mix the nuts, 120 grams of sugar, and the lemon zest in a bowl. Melt 300 grams of butter over low heat. Butter the muffin pan. First, fill the pan with a layer of filo pastry, then a layer of the nut mixture, and finally some melted butter. Finish with a layer of filo pastry. Repeat this until the pan is filled. Brush the top layer with some butter and bake for 35 minutes. Let cool completely after baking.

Preheat the oven to 180°C (convection oven 160°C).

Prepare 500 grams of FunCakes cupcake mix according to the instructions on the package. Place the paper molds in the muffin pan and fill them with the batter. Bake the cupcakes for 18 to 20 minutes in the center of the preheated oven. Let the cupcakes cool on a cooling rack.

Prepare 125 grams of FunCakes buttercream mix according to the instructions on the package. Fill a piping bag with the buttercream, cut the tip, and pipe swirls onto the cupcakes. Decorate the cupcakes with a piece of baklava and a little honey.