Kosher for Passover cupcake Photo disclaimer: The Kosher for Passover cupcake featured in the photo above was taken by the esteemed St. Louis food photographer J. Pollack Photography. However, the photshopping of the cupcake onto the Seder plate was done by me and he does NOT approve of such photo mutilation.
Charoses cupcakes will surely be the “wow” dessert on any Passover table. They are lemon-flavored Kosher for Passover cupcakes with baked-in charoses and topped with brown sugar charoses frosting!
Last year, I featured Kosher for Passover chocolate cupcakes. I got many comments from people complaining that they couldn’t eat the cupcakes after a traditional Passover Seder because the cupcakes were dairy.
These charoses cupcakes can be served two ways. Without the frosting, these cupcakes qualify for a Kosher for Passover fleishig meal (no dairy); don’t worry, even without the frosting, they are still better than macaroons. With the frosting, you could serve the cupcakes with a dairy meal.
Charoses Cupcake Recipe
I found the recipe that I used for the charoses cupcakes from Key Ingredient. I modified it slightly to make it a cupcake. I’m listing the recipe with my modifications below.
Charoses Frosting Recipe
For my charoses frosting I used a basic penuche frosting (brown sugar frosting) and just added charoses to it. It’s a bit gooey (kind of like the frosting on a German chocolate cake) – only even yummier (if you love charoses)! In fact, I just ate an apple and totally enjoyed dipping it in all the leftover frosting. I’m typing with sticky fingers now.
I got the penuche frosting recipe from Southern Food on About.Com. I used this same frosting minus the charoses on my Gluten-free quinoa cupcakes. The recipe made twice as much frosting as I needed. Unless you want extra frosting around for snacking, you could definitely cut this recipe in half.
Speaking of Passover
Don’t expect many new posts over Passover. I’ll likely be passing over the blog during that time, but, you never know.