This Week's Parsha
Shemos
This Dessert:
Baby Moshe among the Reeds
Pharaoh decrees that all baby boys must be thrown into the Nile River. Yocheved builds a basket for her baby and hides the basket among the reeds of the Nile.
What you need:
Ingredients
1 mini cupcake
About 2 tablespoons blue frosting
About 1 tablespoon buttercream frosting
1 mini white chocolate chip
5 pretzel sticks
Things
2 piping bags fitted with a small star piping tip
How to Make it:
Fill a small star piping bag with the blue frosting.
Top each cupcake with a swirl of blue frosting. Start from the middle of the cupcake squeezing gently and slowly move outward until the cupcake is covered, ending off by slowly relaxing the pressure.
Fill the small star piping bag with the buttercream frosting.
Pipe a line of buttercream frosting across the bottom of the blue frosting.
Stick a white chocolate chip on top of the line towards one end to make baby Moshe in a basket.
On the other half of the cupcake stick in five pretzel sticks as reeds.
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.
