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5
from 1 vote
Charoses Cupcakes
These are lemon-flavored Kosher for Passover cupcakes with baked-in charoses and topped with brown sugar charoses frosting!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
Jewish
Servings:
16
cupcakes
Calories:
213
kcal
Author:
Stefani
Ingredients
5
large eggs
separated
1 1/4
C
sugar
3/4
C
safflower oil
Juice of 2 lemons
4 to 5 T
Grated zest of 2 lemons
1 1/4
C
matzo cake meal
not matzo meal
About 2 C charoses
Use my charoses recipe if you don't have your own go-to one.
US Customary
-
Metric
Instructions
Mix egg yolks and sugar on high speed until light and fluffy.
In a separate bowl, combine oil, lemon juice and zest.
Add matzo cake meal to yolk and sugar mixture alternately oil mixture.
Beat egg whites until stiff but not dry.
Using rubber spatula, fold 1/4 of the beaten egg whites into egg yolk mixture until well blended.
Fold in remaining beaten egg whites.
Fill cupcake liners about halfway with batter.
Put a spoonful or more, of charoses on top of the batter on each cupcakes.
Bake at 350 F for 30 minutes or until a toothpick comes out clean.
Notes
Top with Charoses Frosting. See recipe at the bottom of this post.
Nutrition
Calories:
213
kcal
|
Carbohydrates:
24
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Cholesterol:
51
mg
|
Sodium:
19
mg
|
Potassium:
31
mg
|
Sugar:
15
g
|
Vitamin A:
75
IU
|
Calcium:
9
mg
|
Iron:
0.6
mg