Karidopita (Greek Walnut) Cupcakes

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 tsp baking soda
  • 1/2 cup of Semolina flour (fine)
  • 1/4 tsp salt
  • 1 tsp orange zest
  • 1 tsp lemon zest

 

 Syrup:

  • 1 cups of water
  • 1 cups 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. 

 

  1. 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.

 

  1. 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.

 

  1. 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.

 

 

 

Kali Orexi!!

8 Comments »

  1. These sound amazing. I am definitely going to try them. Karidopita always reminds me of a dear family friend (Thia Tasoulla). No one could make karidopita the way she did. Just one query though. The semolina flour that you mention. Is that the semolina that we use to make halva with? Thank you and keep cooking. Merry Christmas from Melbourne Australia

    • Thank you Sophia! I’m sure your theia Tasoulla did an excellent job! I cater my traditional karidopita during this time and it’s always a hit.

      Yes semolina flour acts as a binding agent to give the cupcake it’s shape and yes you are right same for halva. 🙂
      Aww thank you for stopping by! Καλά Χριστούγεννα και χρόνια πολλά. ❤️❤️🥰🥰 Hugs to you all in Melbourne.

    • Hi! Yes my original recipe “karidopita” does not call for any flour at all as you want the texture to be light and fluffy. This is why I added a small amount of semolina flour to give it the texture but still keep it light.

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