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Kritzer Cupcakes Mobile
Flourless Orange Chocolate Fudge Cupcakes
with Beet Frosting and Swirled Matzah Bark 

Reprinted with permission from Sweet Noshings by Amy Kritzer

Ingredients

For beet frosting
• ½ cup shredded beets, from 1 medium beet (shredded by hand or in a food processor), dried very well with a towel
• 1 tablespoon lemon juice for cooking beet
• 8 ounces butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners’ sugar
• 2 teaspoons vanilla extract

For matzah bark:
• 3 pieces matzah
• 1 ½ cups semi sweet chocolate chips
• ½ cup white chocolate chips
• Edible glitter (optional)

For flourless orange chocolate fudge cupcakes:
 1/2 cup butter
 8 ounces bittersweet chocolate
 1 cup granulated sugar
 3 eggs
 ½ cup unsweetened cocoa powder
 1 teaspoon vanilla extract
 1/4 teaspoon kosher salt
 1 tablespoon orange zest (zest from 1 orange)

Directions

First, cook your beet. Place cleaned, trimmed beet in a medium saucepan and cover with water and lemon juice. Bring to a boil, lower to a simmer and simmer for 30 minutes or until tender. Cool, peel, shred with a grater and remove as much moisture as you can with paper towels. Set aside.

Then, make matzah bark. Preheat oven to 350 degrees F. Place matzah on a foil lined cookie sheet with sides (jelly roll pan) or 9x12 inch cake pan and sprinkle chocolate chips evenly over matzah. You can break matzah into pieces if the whole pieces don’t fit on your sheet.
Bake for 3-4 minutes to melt chocolate. Meanwhile, melt white chocolate in a small glass bowl in the microwave 30 seconds at a time until melted, stirring after each interval.
Remove matzah from the oven, spread carefully with a knife to cover matzah. Drizzle with white chocolate; Sprinkle with edible glitter if using. Add other toppings if you’d like at this point like coconut or slivered almonds.

Cool (in the refrigerator to speed things up if you like) and then break into pieces. Set aside. You’ll have more than enough to use on the cupcakes. It makes a great snack!
Lower oven to 300 degrees F. Line a 12-cup cupcake pan and 4 cups of another pan with liners and set aside.
In a large saucepan over low heat, melt butter and chocolate, stirring occasionally.
In a separate bowl, beat sugar and eggs together for 2-3 minutes until very pale yellow. Remove chocolate from heat and stir in cocoa powder, vanilla, salt. Then stir in sugar mixture and orange zest.
Pour evenly into cupcake liners (1 ½ heaping tablespoons each) and bake for 25 minutes just until set. Let cool in the pan for 10 minutes and finish cooling on a wire rack. The cupcakes will sink a little as they cool.

To make frosting beat butter and cream cheese with a hand or stand mixer with whisk attachment in a large bowl until light and creamy. Then add confectioners sugar and beat until combined. Then add shredded beets (make sure to remove as much moisture as you can) and vanilla and beet- I mean beat! This frosting makes a lot, so you can really pile it on. If you don’t want to use as much, you can halve it.
Spread or pipe frosting (use a large holed piping piece so the beet pieces can fit through) onto cooled cupcakes and top with a piece of matzah bark. 

Notes

Recipe: Kosher, Dairy, Passover

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