Thursday, March 25, 2010

Passover Treats I: Chocolate Chip Brownie Cupcakes

pastel cupcakes

Passover is a tough time for desserts.  It's a holiday full of tradition, but eating matzah for a week gets old.  And not being able to use flour makes it difficult to bake a delicious dessert!

I have been experimenting for the past two weeks with various Passover friendly recipes.  If you know of any good ones, please send it to me at baabaacupcake@gmail.com.  I had some winners, and some losers.  I will be sharing the winners with you.  Trust me, you don't want to see what happened to the strawberry rhubarb compote cupcakes that I tried to make.  

pink from above

The first Passover treat that I would like to share with you is a chocolate chip brownie cuppie, modified from a brownie recipe from Mama Baa Baa Cupcake.  She makes a killer regular brownie, so when she said that it was a good Passover-friendly brownie I knew that it would be good!

(If you are more interested in a brownie cupcake that does not involve matzo cake meal, try these yummy cuppies here)

chocolate chip brownie cupcakes

Passover Chocolate Chip Brownie Cupcakes - Makes 5 dozen mini-cupcakes
  • 1 stick unsalted butter (1/2 cup)
  • 2 ounces unsweetened baking chocolate
  • 2 eggs
  • 1 cup sugar
  • 1/4 cup matzo cake meal (available in the Kosher section and here)
  • 1/4 cup potato starch (available in the Kosher section and here)
  • 1 tsp vanilla
  • 6 oz chocolate chips
  1. Preheat oven to 350 F.  Line mini cupcake pan with paper liners.
  2. Melt unsweetened chocolate and butter together in a sauce pan or double boiler.  Transfer to a large bowl.
  3. Add the eggs to the chocolate-butter mixture and mix with an electric mixer on medium speed until combined.
  4. Add the matzo cake meal and potato starch to the large bowl.  Mix until well combined.
  5. Add the vanilla and mix well.
  6. Using a wooden spoon, stir in the chocolate chips.
  7. Spoon the batter into the tins and bake for approximately 13-15 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
  8. Allow the cupcakes to cool in the tin for 5 minutes and then transfer to a wire rack to completely cool.

Unless I had mentioned that they were made with mazo cake meal, no one noticed that they were not made with actual flour!  The batter itself tasted a lot like chocolate covered matzah, but the once it was baked it tasted just like a "regular" brownie!  I think that the chocolate chips are key!  If you wanted to get really adventurous, you could even add some walnuts into the mix.

As for the frosting, I just used my favorite vanilla buttercream recipe.  Since it's spring, I decided to color the frosting pink, light green, and lavender.  I always use Wilton's gel coloring instead of the drops that you can buy at the grocery store.  A little of it goes a long way and they have such great color options!

pink IV

Are you new to using gel colors?  Here's a quick guide on how to color your frosting with them:

First, start with a gob of plain frosting.  Even if you plan to color all of the frosting the same, you should save some plain frosting just in case...

IMG_4783

Next, use a toothpick (or a fork) and dip it into the gel to get a small amount on there.  

IMG_4784
Ok, so I clearly used a lot of color... but you should just use dabs at a time! Gel color is very potent.

Use a flexible spatula or spoon or whatever you find handy to mix the color until it is completely uniform.

IMG_4785

If you find that your color is too light, add a small amount of color gel and mix again.  Repeat as many times as necessary.  If you added too much color and your frosting is now a deeper shade than you would like, use some of that reserved frosting to lighten it.

These cuppies are just so photogenic, no?

pentagon of lavendar cupcakes

And they are sure to be a hit at your passover seder :)

three pastel cupcakes

2 comments:

  1. Your frosting uses confectioners sugar, which contains corn starch, which is not allowed on passover.

    ReplyDelete
    Replies
    1. You are right - many conventional confectioner's sugars use corn starch. However you can make your own with potato starch, which is kosher for Passover.

      Delete

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