Around the Table: The Sweetness of Bar Mitzvah Season

May 2024

By Charlotte Rouchouze

Spring of 2024, is a very special time in my life. The reason is because my older son and his closest friends, who were together at the Jewish Preschool on Sardis, are turning 13. For years I joked with their moms about every silly picture that “this one will go in the bar mitzvah slide show!” It's hard to believe that this moment is upon us! Judaism has a way of recognizing and honoring key changes in life, and the bar mitzvah is no exception. 13 marks the end of young childhood and the beginning of adolescence, and with this comes the start of a greater sense of responsibility for one's own actions. It is a beautiful opportunity to reflect on how far one has come, and on the attitudes and mindset with which we will embark on the next phase.

As I plan our bar mitzvah and join in the joy of our friends' celebrations, I offer you a simple cupcake recipe, which is “semi-homemade” as they say. To me, nothing says party like cake with frosting, whether it be a birthday, graduation, or mitzvah. I am usually pleased with box cake mix but I always struggle with the frosting. I don't like the taste or ingredients in ready-made frosting, but homemade always seems like a hassle. Here is my quick frosting recipe that requires no beaters. It may not be quite as picture perfect as whipped frosting, but it tastes wonderful. You can make these any flavor you like, really. I have chosen lemon vanilla, which I find to be a woefully underused combination. Thanks to my Cricut machine, I was also able to decorate them just how I wanted for the bar mitzvah.

Charlotte Rouchouze, PhD is a local French teacher, food blogger, and beaded jewelry designer. Her blog about food traditions from around the world can be found at www.thechildrenstable.com. Contact her at charlotte.rouchouze@yahoo.com.

Semi-Homemade Lemon Vanilla Cupcakes (makes about 16 cupcakes)

Equipment: muffin tins and paper liners

For the muffins:

1 box cake mix, lemon

1 stick butter, melted (I use butter instead of the oil but you can do either)

3 eggs

1 cup milk or water

1 tsp grated lemon peel

1 tsp vanilla extract

For the frosting:

1 ½ cups whipping cream

1 box instant pudding mix (I use vanilla)

1 stick salted butter, well softened but not melted

¼ tsp grated lemon rind

1 tsp vanilla extract

For topping: Sprinkles of your choice

Preheat the oven to 325°. Mix the muffin ingredients together until smooth. Line muffin tins with paper liners and distribute batter into papers. Bake for about 20 minutes until golden. Meanwhile, in a medium bowl, combine the frosting ingredients and beat vigorously with a fork (or with electric beaters) until smooth. If the frosting is too stiff, add a couple tablespoons of milk to achieve a creamier texture. If you prefer a sweeter frosting, you can add sugar to taste and mix. Generously frost the cupcakes and finish with sprinkles (or jimmies as we called them in Pittsburgh). Refrigerate until ready to serve.