This draft of a post has been sitting on my comp since FOREVER AGO…I just keep forgetting to narrate the pics to post it…partly because they were just not that good (made them almost two weeks ago and there are still many sitting in my fridge.)
Sigh. My first Cupcake FAIL.
These were Passover cupcakes a la Martha…apparently finely ground walnuts and lots of egg can serve as an unleavened substitute for flour. (eggs do the leavening…). The recipe sounded delish, derived from European tortes, it sounded rich and tasty.
I should have listened to Ariela when she told me that no Passover cupcakes ever taste good…
Rating:
- Availability of Ingredients: A (at least for me, bakers chocolate and walnuts are staples of my pantry…plus I love any cupcake that only has like 5 ingredes)
- Ease of Prep: A (minus the egg white beating, it was very easy…and if you have an electric mixer, egg white beating is easy too.
- Time: B (about 15min prep, 40min cook)
- Appearance: C (certainly nothing to write home about)
- Cake (texture and taste): F (this where the big FAIL comes in…they tasted (and felt) like egg-y sponges…yuck. Seriously. So disgusting.)
- Icing (texture and taste): N/A
- Final Grade: C-
Maybe next year I’ll discover or invent a good Passover cupcake.
Next up, (this weekend…got to make up for lost time…): Yellow Buttermilk Cupcakes and Coconut Cupcakes.
And now time for bed. I have 13.1 mi to run/race/skip through tomorrow.
A public defender super heroine by day, I am a cupcake baker extraordinaire by night. And come weekend, I am an IronPerson. I deal with an NPR addiction daily and I dream of one day having Carl Kasell on my answering machine. I strive to be the best fur-mommy I can be, and when I have time, I'm learning to be a grownup.
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15 Responses for "Cuppy #3: Chocolate-Walnut Passover Cupcakes."
Sorry your cuppycakes didn’t turn out so good. I’m sure even Martha’s had her share of cuppycake woes. Good luck on your run tomorrow!!
Best of luck tomorrow
So excited for coconut recipes
As a Jewish person, I can fully say, Passover food is kinda yucky.
You’re running a half tomorrow? Which one?
Eggy sponges…yum! Whip me up a batch of those on my birthday! Seriously, though, there’s a reason why the Passover diet is generally relegated to two weeks out of the year.
I hate fails… Because you always start out soooo excited, too!
My worst fail was when I made peanut butter cupcakes with chocolate icing that turned out like cupcake shaped crunchy cookies… sadness.
It’s hard to fail with choco and walnuts, but they were pretty awful. I was there five days and only ate two. Have you been watering the jardin? They are my grand-plants, ya know.
maybe martha wanted them to taste like “back in the day”…you know…jesus times.
The cakes would never get made…I would eat all the chocolate and batter before they hit the oven
Bummer about the cupcakes! I guess they all can’t be perfect
Sorry about the cupcakes. I had a few fails lately, too. Can’t always trust those celebrity chef. Bobby Flay steered me worng!
Bummer about the cupcakes but I will have to agree that I haven’t ever had a Passover dessert that wowed me either. Keith’s mom tries but eh…sometimes you just need flour!! haha! Goodluck on 13.1 today. I miss you….
Hope the race went well!
Oh no! Baking fails are the worst. I might need to go acquire a cupcake today
Happy Sunday and good luck with the half!
Some things just don’t work. Passover + cupcakes is one of them!
I wanted to pass along the only good Passover dessert recipe ever invented. (True, I haven’t tried them all, but I’ve definitely had my fair share…) It’s actually one of the best cookie recipes I know of, winning approval all year round. (The true mark of a good Passover recipe!) It started something of a craze when it appeared in New York Magazine two years ago. Please please send this along to Kelly (@Healthy Living with Kelly) as well? (For Keith’s ma?)
Francois Payard’s Flourless Chocolate-Walnut Cookies
2 3/4 cups walnut halves
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. (1) Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper. (2) In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). (3) Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
* One last note — I substitute maple sugar for the confectioner’s sugar. The cookies come out a little less meringue-y, but they’re a bit healthier and have an added “oomph” of flavor. White sugar will also work, but it’s not quite as special as the maple sugar.
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