“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
1½ cups sugar
½ cup parve margarine
1 tablespoon vanilla extract
1½ cups all-purpose flour
½ teaspoon salt
1¾ teaspoons baking powder
¾ cup vanilla soymilk
Preheat the oven to 350 F. Line muffin pans with 18 paper liners.
Combine the flour, salt and baking powder. Set aside.
In a larger bowl, beat the sugar and margarine until creamy. Beat in the eggs and vanilla. Add the dry ingredients, then the vanilla soymilk. Mix until the batter is smooth.
Fill each paper liner 2/3 full. Fill empty muffin cups halfway with water. Bake 25-30 minutes until a toothpick inserted in the center comes out clean and the tops are golden.
Remove the cupcakes from the pans to cool. Cool them completely before frosting.
2 egg whites
3½ cups confectioner’s sugar
1 tablespoon orange juice
Multi-colored nonpareils (optional)
Beat the egg whites on medium high speed until stiff, but not dry. Slowly add the confectioner’s sugar and orange juice. Beat for one minute or until the frosting is thick and glossy. Add a little additional water or sugar, if needed to get the right consistency.
Spread the frosting on the tops of the cupcakes immediately. Sprinkle with nonpareils, if using.
Makes 18 pretty cupcakes.
Kids of all ages love these cupcakes which keep well in the refrigerator for a couple of days. Adapted from Susie Fishbein’s Kosher by Design Entertains (Artscroll/Shaar Press).
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