Passover Cupcakes

Some last minute suggestions for Passover. If you don’t have the time, nor the inclination to bake a whole big cake, how about some cupcakes in different flavors to satisfy everyone’s taste?

The following recipes are all from 500 cupcakes by Fergal Connolly; we refer to it quite often at SWEETTABLESCAPES...

This little pink book gives you so many recipes that you’ll never get bored with cupcakes, and of course, they have Passover recipes as well. So here we go :


1 cup superfine sugar

2Tbsp potato starch

1/2 cup vegetable oil

1 tsp cinnamon

3 eggs                                                          1 3/4 cups blueberries

1/2 cup matzoh meal

Preheat oven to 350F. Place 12 paper cups in muffin pan.

In a medium bowl, beat the sugar, oil and eggs with electric mixer for 2 to 3 minutes. Set aside.

In a small bowl, sift together the matzoh meal, potato starch and cinnamon.

Add the dry ingredients to the egg misture. Stir in the blueberries. Spoon mixture into cups.

Bake for 20 minutes. Remove pan from oven and let cool for 5mn. Then remove cupcakes and cool on rack.

Store in an airtight container for up to 3 days or freeze for up to 3 months. (makes a dozen).

What is great about this book is that each recipes comes with variations that allow for some play with the basics.

Here they propose :

Cranberry Passover Cupcakes : prepare the basic recipe, substituting 1 3/4 cups fresh cranberries for the blueberries.

Orange and Raisin Passover Cupcakes: prepare the basic recipe, substituting 1/2 cup raisins for the blueberries. Add 1 tsp orange extract to the egg mixture.

Lemon Ginger Passover Cupcakes: prepare the basic recipe, substituting 1 Tbsp lemon zest and 3 Tbsp chopped candied ginger for the blueberries.

How about that? That should give you some choice and variety!!


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