Friday, October 22, 2010
The Shabbos Kallah, Part 1: Maple Cupcakes
Two weeks ago, on 10/10/10, was the wedding of our dear friend/almost sister, Miriam Palmer-Sherman. She married a wonderful man named Dave and the whole thing was very, very beautiful. But let's get to the part that everyone cares about - the baked goods.
As Miriam's best friend, it fell to Rachel to host a Shabbos Kallah, which is basically this extremely tame Jewish bachelorette party where, instead of strippers and tequila, everyone sits around on Saturday afternoon and eats and talks about how awesome the bride is. It's all women so there's a lot of crying and chocolate and whatnot. I'm poking fun, but it's actually quite a lovely tradition, in my opinion. Plus, it was an excuse for some truly epic baking.
Perhaps too epic.
Rachel and I got our signals crossed. When she asked me to bake for the Shabbos Kallah I thought that meant I would be the only one baking, where as she thought it meant I would make an extra dish or two. Long story short, we each made four desserts. Whoops.
I knew that Miriam really likes chocolate so everything I made involved chocolate except these (you have to accommodate those crazy chocolate-haters somehow). These are nice and fall-y and pretty simple to put together. They weren't too sweet, which was important because they had a lot of syrup in them. However, I feel that you could reduce the amount of syrup and not suffer. The bottoms were, as Maida Heatter warned, soggy, and when I left them out overnight the syrup seeped through and formed little pools in the cupcake carrier.
For whatever reason, the cupcake recipe didn't come with frosting, so I just pulled one off the Internet at random. It was simple and tasty and easy to pipe, and when I sprinkled a couple of slivered almonds on top, I was proud of how pretty the cupcakes looked!
The cupcake recipe can be found here. The frosting recipe (which also comes with its own cupcake recipe, for which I cannot vouch) can be found here.