I am so excited to share this NEW recipe with you guys!

I know many are getting ready for Christmas and that means tons of Greek pastries coming. Many pastries may include, kourambiedes, melomakarona, and karidopita. Karidopita is one of my favorite Greek walnut soaked cakes. I make one that involves separating the eggs and making a meringue and then of course a ribbon-like egg yolk mixture.

The other day this idea came to my mind to create karidopita in a cupcake form! I tested it the first time and the results are amazing without flour, and then I needed a bit more stability for the cupcake to keep its shape when you add the syrup over the top. So, I reached out to my executive chef friend in London and we came up with the perfect trick. Adding semolina flour was the key!

I hope you enjoy this new recipe! It means the world to me if you give it a try and tag us on social media using “cookingwithkouzounaskitchen” hashtag.

Let’s get to the cooking!

Karidopita Cupcakes

This recipe is adapted from my first cookbook Back To My Roots.

Yields: 20-24 cupcakes

Method:

• 4 eggs, separated
• 1/2 cup of sugar 
• 1 tsp vanilla
• 3/4 cups of toasted & finely ground walnuts
• 4 tsp cinnamon
• 1/4 tsp ground cloves
• 1 tsp baking powder
• 1/2 teaspoon of baking soda
• 1/2 cup of Semolina flour (fine)
• 1/4 tsp salt
• 1 tsp orange zest
• 1 tsp lemon zest

 Syrup:

• 1 cup of water
• 1 cup of sugar
• 1/4 cup of honey
• 2 strips orange peel
• 2 strips lemon peel
• 1 cinnamon stick 

Vanilla Fage Yogurt Icing:

• 1 cup Fage Greek yogurt
• 1/2 cup of powdered sugar
• 1 teaspoon of vanilla flavoring

1. Preheat the oven to 350 ◦F degrees. Prepare 2 “12 cups” muffin tin pans filled with cupcake liners. Set aside. 

2. Use the mixer to beat egg whites until stiff. Then place the egg yolks inside another mixer bowl, and beat with sugar until yellow and pale in color. Add vanilla.

3. Next in a medium bowl add the finely ground walnuts, flour, baking powder, baking soda, salt, zest, and spices together.  Add in the egg yolk mixture and stir. Slowly fold in the egg whites in 3 different additions.

4. Using an ice cream scooper, scoop about 1/4 batter into each cupcake tin.  Bake for about 15 -18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.  (You do not want to overcook them as they will dry out.) Remove from oven and let cool on wire rack. 

Syrup:

1. Combine the water, sugar, honey, orange – lemon peels, and cinnamon stick in a saucepan.
2. Bring the mixture to a boil and simmer for about 10 minutes. Let the syrup cool down then remove the cinnamon stick and peels.
3. Poke about 4 holes over the top of the cupcakes using a wooden skewer. Then using a pastry brush,  brush about 2 teaspoons of the syrup over warm cupcakes.

Vanilla Fage Yogurt Icing:

1. In a medium bowl whisk together the yogurt, vanilla, and half a cup of confectioners sugar. Chill for 30 minutes to thicken. Serve the icing over the cupcakes and sprinkle with extra finely ground walnuts.

You can store it in the refrigerator for up to 3 days.

Specialty Ingredients:

Kali Orexi!!