Baklava cupcakes

MAKES 36

FILLING

50 g (1¾ oz) walnuts, chopped

50 g (1¾ oz) blanched almonds, chopped

110 g (3¾ oz/½ cup) raw (demerara) sugar

2 teaspoons ground cinnamon

50 g (1¾ oz) unsalted butter, melted

185 g (6½ oz) unsalted butter, softened

140 g (5 oz/¾ cup) soft brown sugar

3 eggs

125 g (4½ oz/1 cup) self-raising flour

30 g (1 oz/¼ cup) plain (all-purpose) flour

125 ml (4 fl oz/½ cup) buttermilk

90 g (3¼ oz/¼ cup) honey, warmed

1  Preheat the oven to 180°C (350°F/Gas 4). Line 36 mini muffin holes with paper cases.

2  Combine the filling ingredients in a bowl and set aside.

3  Beat the butter and sugar in a bowl with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Fold in the sifted flours alternately with the milk, and stir until smooth and combined.

4  Divide half the mixture evenly among the cases. Sprinkle half the filling over the mixture, then spoon the remaining mixture over the top. Sprinkle over the remaining filling. Bake for 10–12 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Brush warm honey over the cakes while they are still hot.