Honey cake Cupcake with Toasted Icing
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Honey cake Cupcake with Toasted Icing

  • 8/30/2013
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    ​​This is perhaps my favorite of the major Jewish holidays.
    In my experience, Rosh Hashanah is all about cooking, eating, and being with family. Of course, it also means praying in synagogue, seeing old friends and saying special blessings.
    I also happen to love experimenting with sweet flavors in my courses to ensure that everyone I love and invite to our dinner table has a sweet morsel to usher in the New Year.
    My menu have something sweet in almost every course. Sometimes it’s hidden, as the honey is in the vinaigrette for the spinach salad is, and sometimes it’s more apparent as is the case with the recipe of today - Honey cake Cupcake with Toasted Icing. You will love them……
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    Ingredients:
    espresso - 2/3 cup, or very strong coffee (2 tsp instant coffee dissolved in 2/3 cup boiling water
    honey - 3/4 cup
    canola oil - 1/2 cup (or vegetable oil)
    sugar - 1/3 cup
    light brown sugar - 1/3 cup
    eggs - 2
    all purpose flour - 2 cups
    ground cloves - 1/2 tsp
    ground cinnamon - 1/2 tsp
    ground ginger - 1/2 tsp
    baking powder - 1 tsp
    baking soda - 1 tsp
    Seven Minute Frosting
    sugar - 1 cup
    warm water - 1/4 cup
    egg whites - 2 large, at room temperature 30 minutes
    light corn syrup - 2 tsp
    vanilla extract - 1 tsp
    salt – dash
     
    Instructions:
    Preheat the oven to 350ºF. Place paper liners in 20 cups of a muffins tin.
    In a large bowl, whisk together the coffee and honey. Add the oil, sugar, brown sugar, and eggs and whisk well. Add the flour, cloves, cinnamon, ginger, baking powder, and baking soda and beat with an electric mixer on medium speed for 2 minutes, or mix well be hand.
    Scoop up a scant 1/4 cup of the batter into each lined cup and pour into the pan.  Bake for 22 - 25 minutes, or until a toothpick comes out clean. Let cool.
    To prepare the frosting: Pour a few inches of water into the bottom of a double boiler or a medium saucepan and bring to a boil, then reduce the heat to medium. Off heat, place the sugar and warm water in the top of the double boiler or in a metal other heatproof bowl that can sit on top of the saucepan without falling in. Whisk to dissolve the sugar. Add the egg whites, corn syrup, vanilla and salt and stir to combine. Place over the gently boiling water and beat with an electric mixer on high speed for a full 7 minutes. If the water starts to bubble too much, turn the heat down. Remove from heat.
    To ice the cupcakes, you can use a knife or small metal offset spatula, or place icing into a pastry bag with a round or other decorative tip and squeeze out swirls or other designs. If desired, use a blow torch to toast the icing. Store covered at room temperature for up to four days
     
    Shana Tova  !
     programs@chicago.mfa.gov.il
    Yours, Nitza Gilad