Comments on: Walnut Cupcakes Topped with Rose White Chocolate Mousse and Baklava

By: Jaron

Jaron — Mon, 21 Jan 2008 05:53:54 +0000

Good heavens, this looks like another stunner! Where DO you come with these marvels?! (Please thank your sweet tooth for me.) ;)

By: linda

linda — Mon, 21 Jan 2008 07:49:24 +0000

Great idea! Wonderful combination of textures and tastes. I love baklava so I’ll definitely love this twist on it.

By: Julie

Julie — Mon, 21 Jan 2008 09:09:12 +0000

Mmmm, I’d make the baklava just by itself! =D

By: june2

june2 — Mon, 21 Jan 2008 09:45:55 +0000

Mmm, these do sound delicious and I really love the presentation! So very creative. Generally I prefer pistachio baklava, but do prefer rose with walnut over pistachio so I can see why you chose them instead. Thank you for the recipe, I’d like to try these.

By: Graeme

Graeme — Mon, 21 Jan 2008 12:38:08 +0000

Cupcakes, Baklava and Mousse; Only you could get away with this.

They look absolutely amazing. The Walnut and White chocolate combo is great.

By: Stephanie

Stephanie — Mon, 21 Jan 2008 13:09:52 +0000

This is the most wonderful thing I’ve ever seen!

By: Beena

Beena — Mon, 21 Jan 2008 14:10:31 +0000

This is just beautiful. I will try this one soon!> Love Bakhlava

By: Tracy

Tracy — Mon, 21 Jan 2008 14:39:24 +0000

Oh, does that baklava look good. I never thought something other than a thick mound of frosting would be perfect perched on top of a cupcake … but now I think the baklava takes the cake!

By: Michelle Doll

Michelle Doll — Mon, 21 Jan 2008 16:14:26 +0000

They look amazing! Are you coming out with a book anytime soon?

By: Cakespy

Cakespy — Mon, 21 Jan 2008 16:20:16 +0000

Ever since I worked at a Middle Eastern restaurant in college I’ve been obsessed with (good) Baklava. This looks like a great combination of so many good things–baklava, mousse, cupcakes…wonderful work! Perhaps just a special-occasion batch because of how time consuming it sounds…but awesome!

By: Rema

Rema — Mon, 21 Jan 2008 16:53:37 +0000

When it comes to getting delicious baklava you hit the nail on the head. It must be fresh. When it sits too long, the layers soak up the syrup making it dense and mushy, and that’s how you get the “plastic case” variety. Your cupcake is quite clever, and looks delightful. Thanks for the recipe.

By: Stickysyrup

Stickysyrup — Mon, 21 Jan 2008 18:37:18 +0000

Wow I never knew such wonderful things were possible with cupcakes - thanks for the inspiration!

By: 66 stitches

66 stitches — Tue, 22 Jan 2008 00:01:36 +0000

Wow! This looks amazing.

By: JEP

JEP — Tue, 22 Jan 2008 01:06:11 +0000

You have created something amazing!

By: Hillary

Hillary — Tue, 22 Jan 2008 15:37:07 +0000

What a fantastically inventive cupcake - you never cease to amaze. That looks great!

By: Mariangela

Mariangela — Tue, 22 Jan 2008 18:56:31 +0000

Wow - it’s almost the way I imagined it would be - but even more spectacular!

By: Garrett

Garrett — Tue, 22 Jan 2008 23:35:59 +0000

I’d go straight for you based on this cupcake. ;)

By: kate

kate — Wed, 23 Jan 2008 08:58:44 +0000

This is such a wonderful version and take on aa middle eastern delicacy and flavours. Splendid.

By: webs

webs — Thu, 24 Jan 2008 01:16:54 +0000

i’ve tried baking yr coffee cupcakes. it tasted great! heavenly moist! but just wondering, what makes them pull away from the cups?

By: Evelin

Evelin — Thu, 24 Jan 2008 10:45:59 +0000

You’re so crazy it’s wonderful!:)

By: michelle

michelle — Fri, 25 Jan 2008 15:28:39 +0000

Beyond beautiful. I always tell myself I prefer making rustic, homey-looking desserts, but secretly I just say that because I can’t make things that look like this. Or, you know, not so secretly.

And I’ve been looking food a good, pre-tested white chocolate mousse recipe for a terrine I’m imaging for the “Waiter, there’s a terrine in my…” event, so thanks!

By: Melanie

Melanie — Fri, 25 Jan 2008 16:43:07 +0000

I love your blog! I think it’s amazing how creative you get with the toppings on top of cupcakes.

I was just wondering: in the case of this or say the wonton or anything “large” on top of your cupcake, how do you recommend eating it? Would you normally eat the topping and then the cupcake or attempt both together? Just curious! I’m a pretty dainty eater so I tend to already eat cupcakes in two layers: bottom and cop.

By: Susan from Food Blogga

Susan from Food Blogga — Sat, 26 Jan 2008 00:50:52 +0000

How splendid! Baklava as a topping? I can just imagine how fabulous the textures and flavors are together.

By: WarriorMom

WarriorMom — Sun, 27 Jan 2008 03:37:46 +0000

Oh my goodness! I’m going to have to start trying to make your cupcakes soon. It was satisfying to look at and read everything you’ve done with your cupcakes, but I think I’m going to break down and reserve a weekend for this special one. This will be the first cupcake recipe I will try from your site. I’ll let you know how it goes!

By: suzanna

suzanna — Fri, 08 Feb 2008 09:53:01 +0000

I am wondering where to get this walnut butter or can it be substitute with other ingredient?