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.
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: www.cupcakeproject.com.