How To Make Baklava…CUPCAKES! | Cupcake Jemma | Cake Ideas | baking ideas

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How To Make Baklava...CUPCAKES! | Cupcake Jemma


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baking ideas

You know I love to Cupcakeify things and this is my latest Cupcakeification. It is a Baklava, but not as you know it. It might not have filo pastry but it has tonnes of flavour. Give it a go! How do you make Baklava? I have no idea, but one thing I DO know is how to make a tasty cupcake.

Ingredients…
For the Pistachio Sponge –
125g unsalted butter, soft
125g caster sugar
125g self raising flour
1/4 tsp bicarbonate of soda
2 lg eggs
25g pistachio paste (
1.5 tbsp milk

For the Honey Caramel –
105g caster sugar
120ml water
170g local honey*
200g double cream

(*check the label. If it says its made from a blend of honeys, that will mean that it’s not a pure honey from one area but could contain honeys from all over the world. Local Farmers Markets are a great place to find local honeys and they all taste so different!)

For the SMB –
2 lg egg whites
150g caster sugar
200g soft unsalted butter
2-3 tbs pistachio paste

Extra chopped pistachios for sprinklin’!

Other useful videos –
WHAT’S WRONG WITH MY CUPCAKES? How to Get Perfect Cupcakes Every Time:
Beehive Cupcakes:
How To Make Perfect Swiss Meringue Buttercream:

#cupcakejemma #baklava
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Cake Ideas

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48 Comments

  1. Ece E says:

    As bayrakları as as as 🇹🇷🇹🇷🇹🇷🇹🇷

  2. Chris A says:

    Looks so good! However my family are not really fans of pistachio so I'm thinking of substituting almond butter and toasted sliced almond on top. Also I think I will take the easy (lazy) route and use dulce de leche and mix in a good strong honey . I will make the swiss buttercream and add a little almond butter, sadly though I won't get the lovely green, I loved the suggestion of a little orange blossom and I think it would work well with the almond flavor. Yum.. I' m salivating.

  3. NotYourAverage999 says:

    Can you do some eid cupcakes or something to make for eid? x

  4. David Fletcher says:

    My swiss buttercream always comes out as sweet butter.

  5. Jeannette Foo says:

    How should the temp and bake time be adjusted if this was mini cupcakes?

  6. Sally Ride says:

    NOT Baklava.

  7. Erika Richards says:

    When you make Swiss Meringue buttercream you generally say very soft butter: is this softer than you'd use for the cake or the same?

  8. Gaby keiner says:

    Hi Jemma. This is Gaby from Austria. Had been in London for one week and of course i visited C&D. I was very sorry that i could not meet you, but I left London on friday. C&D is very small, but full of delicious sweets. I enjoyed it very much.

  9. Kauser Nooreen says:

    Can’t we give them a fillo base… just like the pretzel base that was used in the rocky road cupcake? @cupcakejemma

  10. Eny Ikram says:

    Hey where did you get that septum piercing done? I’m looking for a good place in London to get a septum too! Love 💞💞

  11. TinkerbellKat says:

    I've always pronounced it BAK-lava, not bak-LAVA. Which way is right?

  12. Aaminahhh_ says:

    I might just make these for Eid! Love watching your vids, especially whilst fasting 🙂

  13. louisehughes1986 says:

    Tried this in the shop today and it was bloody amazing!

  14. Courtney Taylor says:

    I AM DROOLING!!!!! 🥰

  15. THAT'S CAKEABLE says:

    OMG!!!! I’m soooo making these!

  16. Tala Iraki says:

    There is nothing baklava-ish about these cupcakes…
    Wouldve been MUCH more logical to call them pistachio cupcakes!!! But yummy is yummy and they definitely have got the yummy factor…

  17. Rasha Mohamed says:

    can i replace butter with oil while making he cupcakes?

  18. Laura Zeller says:

    Awesome cupcakes! Thank you!

  19. Kuntari Ambarkusumo says:

    woww…just disturb by your lovely earing…lol

  20. sandra says:

    They look so nice omg

  21. Mazvita Gotosa says:

    I love the designs on your apron . Where did you get the idea of it

  22. Leia Blythe says:

    OMG YUMMMMMMMM guess what,I'm making this weekend 😍😍😍
    Anyone any idea how long the pistachio paste would keep in the fridge????????

  23. Reem Al-zaabi says:

    Definitely gonna try it, thank you for the recipe it’s perfect for Ramadan

  24. Ruth Salinas says:

    The video where she shows how to make nut paste doesn’t show specifics on pistachio paste. And the peanut paste in that video (which looks more like peanut butter to me) looks nothing like the pistachio paste she’s using in this cupcake video. The pistachio paste in this video is very runny. #cupcakejemma never replies to questions, so can anybody help?

  25. Rebecca Neely says:

    Can you do a blueberry & lemon cream cheese cupcake?

  26. Zubaida Raza says:

    Looks Amazing

  27. Sheila Aldred says:

    Had one last Saturday at your shop….beautiful

  28. Mercela's Cake World says:

    wow. !

  29. Loren Axberg says:

    Jemma, you have the PRETTIEST hands! Also, thanks for the shout out for local markets, super cool of you! xoxo

  30. Nisha Sablan says:

    Love your videos, was wondering if you were planning on making a Cheshire Cat from Alice in wonderland cake in the future?

  31. Isabel Pascua says:

    Hi jemma! Just a question, when doing the caramel in that video. Can you just combine the honey and the cream together?

  32. sarah khan says:

    why is there 27 seconds of nothing at the end

  33. Marie-Anne Durham says:

    Cupcakes look amazing and such a creative delicious flavour!🧁🤗

  34. Scott Sarver says:

    I attempted to Google the conversions for the US and did something seriously wrong as the cupcakes sank badly. I'll have to try again, these look fantastic.

  35. freitags says:

    My pistachios stayed flour-like and more nuty-yellow than green😭

  36. Ayse Ozhan says:

    sooo creative..!! nice one Jemma.. x

  37. Purple Rain says:

    Fantastic idea…but I would try it with sugar syrup not caramel as that isn't the taste of baklava. Also walnuts are a better than pistachio. More traditional taste.

  38. Ebonie Martinez says:

    is there a way to make the honey caramel, dairy-free? what can i sub the cream for?

  39. Al says:

    Made them yesterday and it was a success!! Will use the recipe again for sure. Thank you for the recipe!

  40. Saya maya says:

    This is a very good recipe 🙂🙂🙂

  41. Plattter of Bliss says:

    What mixer are you using? Love your vids! ❤️

  42. afg ninja says:

    https://www.google.com/url?sa=i&source=web&cd=&ved=2ahUKEwij-e-ttanjAhVNOSsKHU-QCVQQzPwBegQIARAC&url=https%3A%2F%2Fwww.mamaslebanesekitchen.com%2Fdesserts%2Flebanese-baklava-recipe%2F&psig=AOvVaw0En7i10ev7tDhfcxNOKIRX&ust=1562815984012031

    I dont know if that link works, i always make baklava based on the recipe above with rose water… cool syrup, pour on hot precut fillo pastry (cut prior to baking) and double recipe except sugar syrup makes it the perfect sweetness for me. (Crushed Cashew n walnut mix) always the best!
    (In my opinion)

  43. Susan H says:

    When are you going to bring another book out xxx

  44. TK's place says:

    It would be nice to know exact Temperature of that caramel, before adding cream……

  45. Elisa Mora says:

    What is double cream?…

  46. Karina Karklina says:

    Can I use 35% fat cream instead of double cream? In my country double cream is unavailable…

  47. kate123blue says:

    Went to the shop this afternoon, wow had one of these the lightest butter cream I’ve ever tasted, it was amazing! Bought the book as well, baking weekend here I come🍰🍰

  48. Mariann Francis says:

    Can you show the bowl after you use the spoon method to distribute your batter?

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