This Week's Parsha
Bereishis
This Dessert:
Day One
G-d created the world in six days on the first day he created light and dark.
What you need:
Ingredients
1 recipe 12-cupcake vanilla cupcake batter
1 recipe 12-cupcake chocolate cupcake batter
Things
2 gallon sized ziplock bags
Scissors
2 greased muffin tins
How to Make it:
Open a ziplock bag and fold back the opening onto itself 3 times.
Either put the bag into a tall cup and hook the cuff over the rim of the cup or have someone else hold the bag open for you with their hands under the cuff.
Fill the bag with vanilla batter.
Roll up the opening of the bag. Zip it ¾ of the way closed. Gently squeeze out all of the air and seal it completely.
Repeat steps 1-4 with another bag and the chocolate batter.
Cut off the tip of each bag to make a hole about ⅓ inch big.
Position the tip of the bag of vanilla batter at one end of a muffin cup and the tip of the bag of chocolate batter at the other end of the same muffin cup. Fill up the cup with an equal amount of each batter by gently squeezing the top of both bags simultaneously and lifting up the bags as the cup fills until the cup is ⅔ full.
Then stop squeezing and quickly move the bags to the next cup.
Fill this cup the same way and continue moving until you have filled all the cups.
Bake normally according to your recipes.
Some Cupcake Recipes:
Chocolate Cupcakes
Makes about 30 cupcakes
Ingredients
3 cups flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup cocoa powder
¾ cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 cups cold water
Directions
Heat the oven to 350℉.
In an extra large bowl sift together the dry ingredients – flour, sugar, salt, baking soda and cocoa powder.
Add the rest of the ingredients – canola oil,white vinegar, vanilla extract and cold water.
Mix well until fully combined.
Grease or line muffins tins. Fill each cup ⅔ of the way up.
Bake for about 18 minutes, until firm to the touch. For mini cupcakes, bake for about 10 minutes, until firm to the touch.
Vanilla Cupcakes
Makes 12 cupcakes
Ingredients
1 ¾ cups flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon white vinegar
2 teaspoons vanilla extract
⅓ cup canola oil
1 cup cold water
Directions
Heat the oven to 350℉.
Combine all ingredients in a large bowl.
Grease or line muffins tins. Fill each cup ⅔ of the way up.
Bake until the top springs back or it passes the toothpick test, about 15 minutes. For mini cupcakes, bake for about 8 minutes, until firm to the touch.
