My three year old has a birthday on pesach this year, and is begging for pink cupcakes. Can anyone help me with a recipe and a strategy for making pink icing. Milchig is fine, we're having them for lunch-
Amy
memememe
Apr 03, 2008 07:02PM
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Perhaps a buttercream-type frosting or a cream-cheese frosting, recipe using the Pesachdig confectioner's sugar. When I make cream cheese frosting I blend cream cheese, a small amount of vanilla, and enough confectioner's sugar to hold it together. I generally don't do buttercream frosting, but it should be about the same as the cream cheese frosting. Using a mixer, blend the butter (or margarine), add a bit of vanilla or other extract, and start adding the confectioner's sugar until the frosting looks like frosting. I think you should be able to get red food coloring for pesach. Just add it drop by drop until it's the color you or your daughter (son?) wants.
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Why not try an Italian meringue buttercream? No "special" ingredients to search out - just sugar, egg whites, and unsalted butter. I don't know about Pesachdik food coloring but you could add a little strained strawberry or raspberry jelly/jam/preserves. The icing is the easy part. You've totally got me on the cupcake.
Btw, I sympathize. My Baby Monster was born Erev Pesach, hours before the first Seder. We're lucky on two counts. We celebrate the English birthday, not the Jewish calendar one and the year she was born, Pseach is as "late" as it can ever be so her birthday will never be during the holiday. I dread her Bat Mitzvah, though...
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Could be worse, I was born on Erev Yom Kippur. The doctor kept calling his wife to say he thinks he'll make services...no, he'll be late...no, he'll miss them. On the plus side, a birthday cake tastes even better when it's the first thing you've eaten in 24 hours (for breaking the fast). Thank you.
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COCONUT MACAROON CUPCAKES
4 egg whites
pinch of salt
1/2 cup sugar
1 1/2 cups shredded sweetened coconut
1/4 cup sugar
1/4 cup ground almonds
2 T matzo cake meal
1/2 tsp. grated lemon rind
Preheat oven to 350° F. Spray a 12-section muffin tin or line with paper muffin cups.
Beat egg whites with a pinch of salt until hold soft peaks, gradually beat in 1/2 cup sugar. Beat until the meringue holds stiff peaks and is smooth and shiny. In another bowl, combine the shredded coconut, 1/4 cup sugar, the almonds, matzo cake meal and grated lemon rind. Gently fold the mixture into the meringue.
Fill prepared cups 3/4 full of batter. Bake 20 to 25 minutes until golden brown and crusty on the surface. Store airtight for several days.
I don't know if food coloring is Kosher for Passover or not. If you can find food coloring, maybe sprinkle a little strawberry gelatin powder on top of the cupcakes.
Passover Icing:
1 c sugar
1/3 c water (or cranberry juice for pinkness!)
2 egg whites, stiffly beaten
Combine sugar and juice in a saucepan and bring to a boil. Cook to (242F on candy thermometer) or until mixture spins a 6" to 8" thread. Slowly pour into stiffly beaten egg whites, beating conststantly. Continue beating until mixture holds its shape.
Hope that helps!
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Thanks. I decided to buy some mini-muffin pans (less cake per cupcake, ergo less noticeable if it tastes lousy!) and use the KFP angel food cake mix. But I was still stumped for icing. I'd like to try cream cheese, if I can find KFP powdered sugar (I live in a small community without great selections.) I know you can make it with sugar and potato starch, but I don't have a blender or food processor for Passover right now. (Thinking about buying one this year)
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