This Week's Parsha
Beshalach
This Dessert:
Crossing the Yam Suf
Hashem split the Yam Suf for B’nei Yisroel to get away from the Mitzri army and they walked through on dry land. As the Mitzri’im followed behind, the sea closed on them and drowned them.
What You Need:
Ingredients
12 large cupcakes (made with your favorite recipe)
12 mini cupcakes (made with your favorite recipe)
2 cups blue frosting
½ cup tan buttercream frosting
1 package Mike and Ikes (or similar jelly-stick candy)
Things
Piping bag fitted with a large star tip
Offset spatula
Large square serving platter
How to Make It:
Fill the piping bag with blue frosting.
Top 8 large cupcakes and 12 mini cupcakes with swirls of blue frosting. Start from the edge of each cupcake squeezing gently and slowly move inward in an upward swirl overlapping each layer slightly until the cupcake is covered, ending off by slowly relaxing the pressure.
Frost 4 large cupcakes with a smooth layer of tan buttercream frosting.
Separate the Mike and Ikes into dark ‘evil’ colors and light ‘good’ colors.
Stick the ‘good’ colored Mike and Ikes standing upright into the 4 tan cupcakes.
Place the 8 large blue cupcakes in a V on the platter. Squeeze the 4 tan cupcakes into the middle of the V.
Press the mini cupcakes sideways, with the frosted side facing in, on top of the large blue cupcakes in a tight row on both sides.
Sink ‘evil’ Mike and Ikes at an angle into the backside of the large blue cupcakes behind the mini cupcakes.
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.
