Kunafa Cupcake
Inspired by the classic Kunafa, these delicious cupcakes are made with a kunafa crust and fluffy vanilla cake, filled with thick cream, and topped with whipped cream, crispy kunafa dough, crushed nuts, and sugar syrup.
Equipment
- 12 cupcake tray
- Cupcake liners
- Electric Whisk
- Saucepan
- piping bags
Ingredients
Vanilla Cupcake
- 225 grams butter
- 225 grams caster sugar
- 4 eggs
- 2 tsp vanilla essence
- 200 grams flour
- 1 tsp baking powder
- 1/2 tsp salt
Kunafa Crust
- 120 grams Kunafa/Kataifi dough chopped
- 100 grams melted butter
Topping and Filling
- 200 grams sugar
- 150 ml water
- 200 ml liquid whipping cream/heavy cream
- 50 grams icing sugar
- 100 grams melted butter
- 120 grams Kunafa/Kataifi dough chopped
- 200 grams thick cream
- Crushed nuts
Instructions
Vanilla Cupcake
- Preheat the oven to 170 degrees Celsius and line the cupcake tray.
- Add the butter and caster sugar in a bowl and whisk with an electric or stand mixer for 3-5 minutes until the mixture is pale and creamy.225 grams butter, 225 grams caster sugar
- Add the eggs and vanilla and mix on medium-high speed for 2-3 minutes until combined. The batter may look a little split at this step, but don't worry about it.4 eggs, 2 tsp vanilla essence
- Add the flour, baking powder, and salt, and mix again until you have a smooth, thick batter. Make sure not to over mix at this step or the cake will come out dry.200 grams flour, 1 tsp baking powder, 1/2 tsp salt
Kunafa Crust
- In a bowl, add finely chopped Kunafa dough and melted butter and mix until the dough is properly soaked and can hold it's shape.120 grams Kunafa/Kataifi dough, 100 grams melted butter
- Add one table spoon of the Kunafa dough in each cupcake liner and push it down to create a base.
- Top the Kunafa base with the vanilla cake batter using an ice cream scoop or a piping bag, filling it 3/4th the way.
- Bake for 20-25 minutes until a toothpick comes out clean from the center of the cupcakes. Let them cool down completely
Topping and Filling
- Make the sugar syrup: Place the sugar and water in a saucepan and bring it to a boil on medium heat without mixing. Lower the heat and let it simmer and cook for another 10 minutes or until it thickens enough to coat the back of a spoon.200 grams sugar, 150 ml water
- Make the whipped cream: Whip the cream with the icing sugar on high speed until it reached stiff peaks and transfer it into a piping bag with any tip of your choice.200 ml liquid whipping cream/heavy cream, 50 grams icing sugar
- Make the Kunafa topping: Add the butter to a hot saucepan. Let it melt and add the chopped Kunafa dough. Let it cook, mixing often, until it turns golden brown. Place on a paper towel to soak the excess butter and let it cool completely before using.100 grams melted butter, 120 grams Kunafa/Kataifi dough
- Once the cupcake have cooled down, create a pocket in the center of each using an apple corer or the back of a large piping tip. Push the back of the piping top into the center of the cupcake but don't go all the way through and pull out the center.200 grams thick cream
- Fill the center with thick cream using a piping bag.
- Pipe the whipped cream on top and add a big spoonful of the crispy Kunafa dough. Top with crushed nuts and sugar syrup and enjoy.Crushed nuts
Notes
Storage:
These cupcakes can be stored in the fridge for up to 2 days in an airtight container. I recommend serving them fresh as the Kunafa dough will soften in the fridge.
Make Ahead:
You can bake the cupcakes in advance but add the crispy Kunafa filling and sugar syrup just before serving to maintain the crispiness.
Tips and tricks:
- If the batter appears split when mixing the eggs and vanilla, don't worry as it will come together once you add the flour.
- Don't overman after adding the flour, mix only until the ingredients are combined, or the cupcakes will come out dry.
- Make sure the cupcakes have cooled down completely before filling and topping them.