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 today to get daily recipes 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.
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.