Passover Charoses Cupcakes

PASSOVER CHAROSES CUPCAKES From The Cupcake Project

Makes about 12 large or 16 small cupcakes

• 5 eggs, separated
• 1 1/4 C sugar
• 3/4 C oil (I used grapeseed)
• Juice of 2 lemons ( 5 T)
• Grated zest of 1 lemons (no pith!)
• 1 1/4 C matzo cake meal (not matzo meal)
• About 1 C charoses

1. Mix egg yolks and sugar on high speed until light and fluffy.
2. In a separate bowl, combine oil, lemon juice and zest.
3. Add matzo cake meal to yolk and sugar mixture alternating with the oil mixture.
4. In a separate Beat egg whites until stiff but not dry.
5. Using rubber spatula (or your hands!), fold 1/4 of the beaten egg whites into egg yolk mixture until well blended.
6. Fold in remaining beaten egg whites.
7. Fill cupcake liners about halfway with batter.
8. Put a spoonful or more, of charoses on top of the batter on each cupcakes.
9. Bake at 350 F for 28 (for large) or 30 (for small) minutes or until a toothpick comes out clean. DO NOT OVERBAKE!

Let the cupcakes cool. In the meantime, make the frosting:

• 1/4 C butter
• 1/2 C brown sugar, packed
• 1/8 C milk
• 1 C sifted confectioners’ sugar (I only used about 1 1/2 C)

1. In a saucepan, melt cup butter.
2. Add the brown sugar, mixing constantly.
3. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly.
4. Add the milk and bring to a boil, stirring constantly.
5. Cool to lukewarm. Gradually add sifted confectioners’ sugar. (For Passover, I make my own powered sugar, putting small amounts into a coffee bean grinder and spinning it until it becomes powdered sugar!)
6. Beat until thick enough to spread.
7. Pour/spread over cooled cupcakes.