Hamantashen cupcakes are the perfect Purim dessert for the cupcake fan. Hamantashen cupcakes are not simply a cupcake with a hamantashen stuck on top. The cupcake itself is a triangle (as hamantashen must be), it has a sugar cookie flavor to it, and like the cookie, it has a jam filling. I topped the cupcake with a sweet jam glaze and then put a hamantashen on top for good measure.
Hamantashen cupcakes are the brain child of fellow St. Louis blogger, Susan (of SusanIsk.com). She first suggested that I make gefilte fish cupcakes and when I wasn’t so thrilled with the idea, she proposed hamantashen cupcakes. Since they were her idea, I let her be the official taste tester.
There was a debate over whether the cookie should be removed prior to eating or whether the whole thing should be eaten together. Susan, as you can see, opted for putting the whole thing in her mouth. She felt that it all went perfectly together and that the cupcake wasn’t quite as good on its own. Credit also goes to Susan for the suggestion of turning the hamantashen on its side to make the cupcake look like a Jewish star. Jonathan and I both loved the idea!
Later tasters, such as my friend Christina, preferred eating the cupcake and the hamantashen separately. Christina claimed that the cake and the cookie together were a bit too dry, but each was good on its own.
Before You Get Started
Before you begin making hamantashen cupcakes, you need two key things (other than the cupcake ingredients):
- Triangular cupcake liners. I purchased these locally at a Hobby Lobby. However, you can find them on Amazon if they don’t sell them near you. Obviously, you can make the cupcakes in regular circle liners, but it’s not as fun.
- Hamantashen. You can buy some or use my homemade hamantashen recipe.
Hamantashen Cupcake Recipe
For the hamantashen cupcakes, I used the same sugar cupcake recipe to make the hamantashen cupcakes that I used for my snickerdoodle cupcakes. It is the perfect recipe to use when you want a cupcake to have the flavor of a sugar cookie.
- 1 1/2 C granulated sugar divided
- 1/2 C boiling water
- 2 large eggs separated
- 2 1/4 C all-purpose flour
- 1 T baking powder
- 1 t salt
- 1/2 C 1 stick butter, softened
- 1 t vanilla
- 1 C milk
Jam Glaze Ingredients**
- 1/2 C jam of your choice
- 2 t water
- 1 C powdered sugar
- Heat 1/2 C sugar in heavy 8-inch skillet over medium heat, stirring constantly, until sugar is melted and golden brown.
- Reduce heat to low.
- Gradually add boiling water into sugar mixture; continue cooking until sugar is dissolved, stirring constantly. You need to stir really quickly here to keep the sugar from glomming up.
- Beat egg whites in medium bowl at medium speed with electric mixer until soft peaks form.
- Gradually add 1/2 C granulated sugar, beating at high speed until stiff peaks form; set aside.
- Combine flour, baking powder and salt in medium bowl; set aside.
- Beat butter and remaining 1/2 C sugar in large bowl until light and fluffy.
- Beat in egg yolks and vanilla extract.
- Gradually add sugar syrup, mixing until well blended.
- Add dry ingredients to butter mixture alternately with milk, beating well after each addition.
- Fold in egg white mixture.
- Fill cupcake liners halfway full*
- Bake at 375 F for 20 minutes.
Jam Glaze Instructions
- Heat jam in a small saucepan on medium-high heat until it resembles a thick syrup.
- Add in water and stir.
- Remove from heat and strain out bits of fruit and seeds.
- Let cool.
- Mix in powdered sugar.
- Spread on cupcakes.
The Jam Filling
The Jam Glaze
Ready to Eat
It’s the wheel of yummies
It’s the leap to pick one
Before they’re all gone
Till we find our cupcake
On the path unwinding
In the Circle, the Circle of Cupcakes
(In case you totally don’t get this)