Charoses cupcakes

By Margi Lenga Kahn, Special to the Jewish Light


  • 5 eggs, separated
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • Juice of 2 lemons, (about 4 tablespoons)
  • Grated zest of 2 lemons
  • 1 cup matzo cake meal (not matzo meal)
  • Approximately 2 cups charoses, (traditional charoses made from apples, walnuts, honey and red wine) drained of excess liquid.
  • Powdered sugar for sprinkling

In the bowl of a mixer, combine egg yolks and sugar and beat until light and fluffy. In a small bowl, whisk together oil, lemon juice, and lemon zest. With mixer on low, alternately add cake meal and oil-lemon mixture to yolk mixture, beginning and ending with cake meal.

In a clean dry bowl, beat egg whites until stiff but not dry.

Using a rubber spatula, fold of the beaten egg whites into egg yolk mixture until thoroughly combined. Gently fold in remaining beaten egg whites.

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Place paper cupcake liners in 2 cupcake pans. Preheat oven to 350 degrees.

Gently spoon batter into liners, filling them only halfway. Top each cupcake with a generous spoonful of charoses. Bake cupcakes in preheated oven for 30 minutes, or until a toothpick comes out clean.

Cool cupcakes and sprinkle with powdered sugar before serving.

Makes about 16 cupcakes.

Recipe adapted from Cupcake Project:

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