Since this recipe is made using Simple Mills Vanilla Cupcake & Cake Mix, you can absolutely make these into baklava cupcakes instead! Simply divide the batter amongst 10-12 paper-lined muffin/cupcake cups and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Top off with plenty of glaze and nut topping!
The glaze can be stored for up to one week in the refrigerator. Once it hardens at room temperature, place the mixture over low heat, stirring constantly. It will return to its previous consistency.