This Week's Parsha
Tazria
This Dessert:
Tzara’as on skin
When someone speaks Lashon Hara they get tzara’as -- a white spot on their skin. They then show it to a kohen to determine if it is tamei, if there are two white hairs it is tamei.
What you need:
Ingredients
12 cupcakes
2 cups white frosting
Red pull-apart licorice
White chocolate
Things
Offset spatula
Knife
Short cup
Parchment paper
Toothpick
How to make it:
Spread a smooth layer of white frosting over the cupcakes.
Pull apart the licorice and cut into 24 short pieces about 3 - 4 inches long – two pieces per cupcake.
Melt the white chocolate in a short cup.
Lay out a sheet of parchment paper.
Dip half the pieces of licorice in the chocolate. Lay them on the parchment paper to dry.
Using a toothpick, poke a hole in the middle of each of the cupcakes.
Stick two uncoated licorice pieces into the hole in half of the cupcakes.
When the coated pieces of licorice are dry, stick two of the pieces in the holes in the remaining 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.
