May 23, 2024
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May 23, 2024
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In this week’s parsha Esav runs to greet Yaakov and kisses him. But we learn that he really came to bite Yaakov, and then Yaakov’s neck became like marble so Esav’s teeth hurt. So this week we will make marble cupcakes. This recipe is dairy and makes about 14 cupcakes.

Ingredients:

  • 1 and ⅔ cups (209g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • ¼ cup (60g) yogurt
  • ¾ cup + 1 tablespoon (195ml) milk, divided
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons (10g) unsweetened natural cocoa powder

Instructions:

1. Preheat oven to 350°F (177°C).

2. Make the cupcakes: in a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar; mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, ¾ cup milk and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Transfer ¾ cup of batter to another medium bowl. Mix in cocoa powder and 1 tablespoon milk until combined.

3. Spoon 1 tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up. At this point you may swirl the batters together very lightly using a toothpick or leave them as is. Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before serving.


Sarina Ross is a fourth grader at Ben Porat Yosef. She loves to cook and bake. She thanks her new friend Eva Kaminetsky for helping her think of ideas for this column. She wishes her brother Josh good luck in the championship football game.

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