Tag Archives: kosher cupcake

Chicken Gribenes ‘n Waffles Cupcake

Yield:
8 cupcakes

Don’t get me wrong: I love fresh fruits and veggies. But I also love schmaltz. Not everyday. Not in large doses. But when it’s appropriate, I enjoy taking that fatty, liquid gold and using it for good, not evil.

But you know what I also love? Chicken skin. That is, gribenes. (Yes, me and your grandmother both.) I am always trying to find new uses, including these Deviled Eggs with Schmaltz and Gribenes and my Ultimate Kosher Burger with Grilled Pastrami and Gribenes. Gribenes will never be bacon. But it’s not a bad substitute for something salty and greasy in kosher cooking.

So when I came across this recipe for Chicken N Waffles Cupcake, I was inspired: breakfast + dessert, sweet + savory, all wrapped up in a cupcake. How could I make this kosher?

And then I realized: I shouldn’t just make this cupcake kosher. I should make it Jewish. Really Jewish. And that’s how it was born: My pareve maple gribenes cupcake.

So when my husband came home from the butcher with 2 huge, free* bags of chicken skin I got straight to work. And I must admit, we were a bit frightened by the results.

The cupcake and the frosting are SO good and moist they don’t taste “pareve” at all. But I’ve got to be honest, while the gribenes looked very pretty, we couldn’t decide if we really loved it on top of a cupcake. But novelty wins the day, and this photo makes it all worthwhile:

SONY DSC

I am so happy to have a great new pareve dessert recipe to come out of one my slightly nutty gribenes-inspired ideas. You can choose to include the gribenes, or leave it off all together, but either way, happy cupcake making!

Meanwhile, my quest to use gribenes continues!

How to make your own gribenes? Cut chicken skin into medium size strips. I don’t like cutting them too small, I like a larger piece of skin to crunch on. Heat a large skillet on medium heat and add a scant tsp of oil or chicken fat (schmaltz) into the pan. Add chicken skin and saute 20-25 minutes, scraping frequently with spatula or wooden spoon to avoid  the skin sticking or burning.

When skin is a deep brown and appears crispy, remove with slotted spoon and place onto a paper towel. Sprinkle with a smidge of salt.

Cinnamon Cupcakes with Maple Frosting

Ingredients

Cupcakes:

1 ¼  cup all purpose flour
½  tsp cinnamon
¼ tsp salt
¼ tsp baking soda
¾  tsp baking powder
1 egg
1/3 cup sugar
1 tsp vanilla extract
3 Tbsp maple syrup
½  cup vegetable oil
¼  cup almond milk mixed with 1 Tbsp vinegar

Maple frosting:

1/2 cup vegetable shortening
3 cups powdered sugar
1 tsp vanilla extract
3 Tbsp maple syrup
pinch of salt

Directions

Preheat your oven to 350 degrees. Place liners in a muffin tin and spray with non-stick spray.

Sift together the flour, cinnamon, salt, baking soda and baking powder in a small bowl. In another larger bowl, beat egg, sugar, vanilla, maple syrup and oil until combined.

Alternate adding flour mixture and milk mixture to the wet ingredients.

Fill muffin cups 3/4 way full and turn oven down to 325 degrees right before placing the pan into the oven. Bake the cupcakes around 20 minutes, or until a toothpick inserted comes out clean.

To make the frosting, beat together shortening, sugar, vanilla, maple syrup and salt in a stand mixture until smooth.

When cupcakes have cooled completely, pipe or spoon frosting as desired.

Garnish with gribenes if desired and an extra drizzle of maple syrup.

*TIP: butchers often throw out all that chicken skin, so if you are hankering to make your own gribenes, you probably can do it for free. It's also a great way to render your own chicken fat.

Posted on August 5, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Tri-Color V-Day “Cupcakes”

Cook:
16 minutes

Yield:
3-layer 9"x13" cake

In this day and age, it’s hard to create a unique treat without consulting food magazines, blogs and social media sites like Pinterest. Ever since Carrie Bradshaw declared her love for Magnolia Bakery, cupcakes have been all the rage. I’ve always loved making cupcakes, as they are easy to serve, can take on little personalities of their own, and most importantly, I can try one before giving them to anyone else. (You can’t do that with an entire cake!)

For Valentine’s Day, I considered heart-shaped cupcakes or something red-velvet but while more frosting and more sprinkles make everything more delicious, for this project, I wanted to focus on simplicity. Multicolored cakes are all the rag these days, and I love anything pink so I decided to make mini three-layer cakes with fluffy buttercream frosting and a classic cherry heart lollipop to top it off. By definition, these aren’t exactly “cupcakes” but I don’t think you’ll get any complaints.

Brittany Wayne grew up in Weston, CT and enjoyed baking with her parents from a young age. In high school, Brittany completed a year-long independent study on cake decorating, culminating in a three-tiered wedding cake. The teacher who graded the study gave Brittany a D because she didn’t believe Brittany made the cakes she brought in each month. Brittany did make the cakes. You can follow Brittany and her cake creations on Twitter, and Instagram.

slide cake

Tri-Color Valentines Cupcakes

Ingredients

For the cake:

1 ½ sticks unsalted butter, softened (plus more to grease pan)

1 ½ cups granulated sugar

2 eggs

2 tsp vanilla extract

2 ½ tsp baking powder

¼ tsp salt

2 ½ cups flour (plus more to dust the greased pan)

1 ¼ cup whole milk

Pink and red food coloring gel (I use Wilton)

For the frosting:

8 oz. Granulated Sugar

4 oz. Egg Whites

1.5 cups softened Butter (3 sticks)

Pinch of Salt

Pink food coloring gel (I use Wilton)

Directions

For the cake:

Preheat oven to 375°F.

Put butter in mixer and beat at medium speed until smooth. Add sugar and beat well. Add eggs and vanilla.

Mix dry ingredients in a separate bowl.

Add 1/3 of dry ingredients to butter mixture followed by ½ of the milk. Alternate adding the dry mixture and milk until all is incorporated.

Separate batter equally into three bowls and add pink gel dye to one and red dye to another and leave the third white.

Grease and flour three 9” x 13” cake pans and spread batter evenly.

Bake cakes for 12-16 minutes (check after 10 minutes to make sure it’s not burning since these are such thin cakes) until a toothpick comes out clean. If the top of the cake is wiggly, leave it in for a couple more minutes.

Let cakes cool on wire racks while you make the frosting.

(An easier alternative is to fill cupcake tins about 2/3rds of the way with layers of red, pink and white batter to create a gradient effect once baked)

For the frosting:

Put sugar, egg whites and salt in a metal bowl over a pot of simmering water and whisk until sugar has dissolved.

Pour immediately into stand mixer (or remove from heat and beat using hand mixer) and whisk until it is shiny white and stiff peaks have formed. Let cool.

Switch to the paddle attachment on your stand mixer. Add butter in small cubes (make sure the mixture is completely cool otherwise the butter will melt when added) Beat until a smooth and fluffy buttercream has formed. Refrigerate for 5-10 minutes.

Add a small amount of the pink gel to the buttercream and mix with a spatula. Careful, the gel is very concentrated, you don’t need to use a lot to get a strong color and you can always add more.

Before frosting cakes, flip each over so the “nice side” is up, not the side that was on the bottom of the cake pan.

Spread a thin layer of buttercream on top of the red cake, use a cutting board to help slide the pink layer on top of the red. Repeat and put the white layer on top. Refrigerate between two layers of parchment paper, put a cutting board with some heavy objects on top for around 10 minutes.

Remove from fridge and remove parchment paper. Cut off around half an inch of cake to make clean edges on all sides. Cut into two-inch squares (should make around 20 squares), cleaning the knife between cuts.

If using a piping bag, use a large star-shaped tip or you can put the frosting in a zip lock bag and cut off the end to form a tip.

While squeezing the bag, pipe frosting onto the cake in a small circular motion to create a small dollop of frosting. Top it off by inserting an unwrapped heart-shaped lollipop (or any pink or red lollipop) in the center of the cake.

Posted on February 6, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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