Name: Polka Cake
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 24 cupcakes
Ingredients: 2 sticks unsalted butter, melted; 1 cup buttermilk; 3/4 cup honey; 2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 2 cups granulated sugar; 1 cup sour cream; 2 eggs; Baklava Filling, recipe follows; Cinnamon Buttercream, recipe follows; Filo Puffs, recipe follows; 1/2 cup evaporated milk; 1/2 cup granulated sugar; 4 tablespoons unsalted butter; 1 tablespoon corn syrup; 1 tablespoon cornstarch; 2 egg yolks; 1 1/4 cups chopped pistachios and walnuts; 2 sticks unsalted butter; 6 cups powdered sugar; 2 teaspoons vanilla extract; 1/2 cup heavy whipping cream; 1 teaspoon ground cinnamon; Pan spray; 1 package shredded filo dough

Directions

Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 muffin liners.
Combine the butter, buttermilk and honey in a pitcher. Sift the flour, baking soda and salt. In the bowl of a stand mixer, combine the granulated sugar, sour cream and eggs. Add the buttermilk mixture to the sour cream mixture. Slowly stir in the sifted flour mixture until combined.
Fill the cupcake liners and bake for 20 minutes, rotating halfway through. Remove from the oven and cool completely before frosting.
Fill the cupcakes with the Baklava Filling. Pipe with Cinnamon Buttercream. Top with a Filo Puff.

Baklava Filling:

In a saucepan, combine the milk, granulated sugar, butter, corn syrup, cornstarch and egg yolks, and melt over medium heat using a heatproof spatula. Add in the chopped nuts. Bring to a simmer while stirring. Remove from the heat and refrigerate until completely cooled.

Cinnamon Buttercream:

In a stand mixer with the whisk attachment, whip the butter until soft. Slowly add in the powdered sugar and vanilla, along with the heavy whipping cream. Beat until fluffy. Add in the cinnamon and stir to combine.

Filo Puffs:

Preheat the oven to 325 degrees F. Spray a baking sheet liberally with pan spray.
Remove the filo dough from the package and, taking 1/2-inch-thick bunches of strands at a time, twist into circular shapes. Place the circles on the prepared baking sheet and bake until golden, about 10 minutes, rotating once halfway through. Remove from the oven and cool completely.