Yield: Yields approximately 18 cupcakes
Unlike many red velvet cake recipes, this cupcake from San Francisco pastry chef Elizabeth Falkner is about so much more than the bold color: it’s packed with flavor to match. The raspberry vinegar and the pomegranate molasses give everything a slight tang, and the dehydrated berries add a fruity kick. These cupcakes are destined to raise a small fortune at your next bake sale.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was the first time I have ever made cupcakes, but I have eaten plenty. The cake was light and flavorful, and the recipe was fairly easy. I made a few changes - for the cake, decrease the sugar, increase the vinegar; for the frosting - increase the cheese and butter, decrease the sugar, and add some lemon zest. I didn't have time to buy pomegranate molasses from the Middle Eastern market, so I don't know how that would have turned out, but it is a great idea. Also, the recipe says 18, but it yielded 25 cupcakes. They were a success at the party.
Absolutely delicious. I did not have the vinegar they called for so substituted strawberry balsamic. Also added an extra tablespoon of cocoa to the batter (I love chocolate). Next time I will add a little coffee and cinnamon to enhance the chocolate flavor. The icing is fabulous also and just the right amount. I found the pomegranate molasses at Fresh Market. It added a wonderful tang to the icing. By far the best red velvet I've ever had.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?