During Passover, the proscription of any sort of leavening (including wheat flour) can greatly limit a baker’s possibilities. Yet these cupcakes, inspired by Eastern European tortes, rely on egg whites for leavening and use ground walnuts in place of regular flour, making them a wonderful option for a seder or other gathering. They are also a good choice any time of year for those with gluten intolerance.

　　

Ingredients

makes 26

　　6 large eggs, separated

　　1/4 cup plus 3 tablespoons granulated sugar

　　1 3/4 cups finely ground toasted walnuts (6 ounces; see page 323)

　　3 ounces bittersweet chocolate, kosher if desired, finely chopped or grated

　　1 tablespoon finely grated orange zest

　　1/4 teaspoon salt

　　Confectioners’ sugar, for dusting

　　

Step 1

Preheat oven to 300°F. Line standard muffin tins with paper liners. With an electric mixer on medium-high speed, whisk egg yolks and 1/4 cup granulated sugar until pale and thick. In another bowl, toss together ground walnuts, chocolate, zest, and salt. Sprinkle over yolk mixture; do not mix in.

　　

Step 2

Place egg whites in a heatproof bowl set over a pan of simmering water, and whisk until whites are warm to the touch. Remove from heat. With an electric mixer on high speed, whisk until soft peaks form. Add remaining 3 tablespoons granulated sugar, and whisk until stiff and glossy (but not dry) peaks form. Fold one third of egg-white mixture into egg-yolk mixture to lighten. Gently fold in remaining egg whites.

　　

Step 3

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until springy to the touch, about 30 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature in airtight containers. Dust with confectioners’ sugar just before serving.

　　Martha Stewart's Cupcakes