Yom Kippur is extremely difficult to make cupcakes for, especially since most Jewish people consider this day to be the start of a 25 hour fast and a day to engage in extensive prayer. However, there's nothing stopping you from making some cupcakes that can be made to eat after the fast has ended, and they will be a much welcomed reward after such a vigorous task that can really take it's toll on a person.
Pumpkin is a very traditional Jewish food, and if you get it just right, they will fit in great with your party supplies if you're holding a party. and would be perfect for Yom Kippur cupcakes that would revitalise and rejuvenate those who have just undergone a 25 hour fast. These cupcakes are extremely easy to make and shouldn't come with any problems for you. The recipe for these cupcakes is below.
For your pumpkin Yom Kippur cupcakes, you will need: 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of coarse salt, 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, a ¼ teaspoon of freshly grated nutmeg, a ¼ teaspoon of ground allspice, 1 cup of packed light brown sugar, 1 cup of granulated sugar, 1 cup (or 2 sticks) of unsalted butter that's been melted and cooled, 4 large eggs that have been lightly beaten, 1 can or 15oz of pumpkin puree and 1 ½ teaspoons of vanilla extract to add to the batter.
For the cream cheese frosting: 8oz of cream cheese at room temperature, 8 tablespoons (or 1 stick) of unsalted butter that's been cut into pieces at room temperature, 1 cup of sugar and 1 teaspoon of pure vanilla extract.
Preheat the oven to 350 degrees. Line the cupcake pans with paper liners and set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice, then set aside. In a large bowl, whisk together the brown sugar, granulated sugar, butter, and eggs. Add the dry ingredients, and whisk until smooth. Whisk in the pumpkin puree. Divide batter evenly among liners, filling each about halfway. Bake until the tops spring back when touched, and a cake tester inserted in the center comes out clean, about 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack and allow to cool down completely. Place the cream cheese in a medium mixing bowl. Using a rubber spatula, soften the cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in the sugar, and continue beating until smooth. Add vanilla, and stir to combine. Frost the cupcakes and enjoy!
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Printable Party Games
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