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.
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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.
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