For the crumble topping
For the halva icing
Preheat the oven to 160°C, gas mark 3.
Line a 12-hole muffin tin with cupcake liners.
Heat the butter in a saucepan over a low heat and allow to simmer for 5 minutes until it turns brown. Pour into a bowl and set aside to cool slightly.
Add the honey, eggs, milk, vanilla and whisk to combine. Add the flour, bicarbonate, salt, halva, pears and walnuts and mix well.
Divide between the muffin tin cups (fill 2/3 of each cup).
To make the crumble, mix all the ingredients together. Sprinkle over the cupcakes and bake for 10-15 minutes or until risen and a skewer inserted comes out clean.
To make the icing, cream the butter until light and fluffy – approx. 8 minutes. Add the icing sugar and milk and whip until fluffy. Add the halva and mix until just combined – don’t overmix.
Spread onto the cakes, top with the tahini halva and pistachios to decorate.