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Kosher for Passover Cupcakes – Charoses Cupcakes

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.

 

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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!
Course Dessert
Cuisine Jewish
Keyword charoses cupcakes, Kosher cupcake recipe, lemon cupcake recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 cupcakes
Calories 213kcal

Ingredients

  • 5 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.

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

Nutrition Facts
Charoses Cupcakes
Amount Per Serving
Calories 213 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 51mg 17%
Sodium 19mg 1%
Potassium 31mg 1%
Total Carbohydrates 24g 8%
Sugars 15g
Protein 2g 4%
Vitamin A 1.5%
Calcium 0.9%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

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.

Print Pin
5 from 1 vote

Charoses Frosting

For my charoses frosting I used a basic penuche frosting and just added charoses to it.
Course Dessert
Cuisine Jewish
Keyword charoses frosting, Kosher frosting recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 servings
Calories 218kcal

Ingredients

  • 1/2 C butter
  • 1 C brown sugar packed
  • 1/4 C milk
  • 2 C sifted confectioners' sugar I only used about 1 1/2 C
  • 2/3 C charoses Use my charoses recipe if you don't have your own go-to one.

Instructions

  • In a saucepan, melt 1/2 cup butter.
  • Add the brown sugar.
  • Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly.
  • Add the milk and bring to a boil, stirring constantly.
  • Cool to lukewarm. Gradually add sifted confectioners' sugar. (I would highly recommend sifting this confectioners' sugar. It's such a pain to sift, but it ensures that the frosting will be extra smooth.)
  • Beat until thick enough to spread.
  • Mix in charoses.
  • Pour over cupcakes.

Notes

This recipe made twice as much frosting as needed for the cupcake recipe in this post.

Nutrition

Nutrition Facts
Charoses Frosting
Amount Per Serving
Calories 218 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 75mg 3%
Potassium 31mg 1%
Total Carbohydrates 38g 13%
Sugars 37g
Vitamin A 4.9%
Calcium 2.3%
Iron 0.7%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

 

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.

The perfect dessert on any Passover table, these Charoses Cupcakes are lemon-flavored Kosher with baked in charoses and topped with brown sugar charoses frosting! You should try this recipe!
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