This is the winning recipe from the first Kosher Cupcake Bake Off and was created by Faige from Cup of Cake NJ.
- Cook Time
- Prep Time
- 12 ServingsServings
- 3 eggs
- 1 1/2 cup sugar
- 1 cup oil
- 2 cups flour
- 1 1/2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup soy milk mixed with 1 tbsp lemon juice
- 2 tsp vanilla
- 3/4 cup fig preserves
Pomegranate cream cheese frosting
- 1/2 cup shortening
- 1/2 cup margarine @ room temp (1 stick)
- 1 - 8oz Parve cream cheese @ room temp
- 1 Tsp vanilla extract
- 1 Tbsp Pomagranate juice or freshly pressed pomegranate
- 2 lbs sifted powder sugar
- 1/2 tsp salt
Preheat oven to 350
beat the eggs and add the sugar and oil and continue beating until it's a thick smooth batter.
In a separate bowl sift flour, cinnamon and salt. add flour mixture to the egg mixture and blend slowly. add soy milk and baking soda and mix until smooth - with a whisk mix in the fig preserves until just evenly mixed in. Bake in cupcake pans 20-25 min or until top springs back when pressed.
* for more flavor you can add some coarsely chopped figs
Pomegranate Cream Cheese Frosting
Cream together shortening, margarine, and cream cheese until nice and smooth. Add vanilla and pomegranate juice into mixture and combine. Sift together sugar and salt, and slowly add to shortening, margarine & cream cheese mixture. Make sure that all sugar is incorporated. Enjoy!
Recipe provided by Faige from Cup of Cake NJ
Photo by Lia Jay Photography