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.
In the bowl of a stand mixer using the paddle attachment, cream the sugar, butter, and canola oil until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, and mix well. Add the cocoa powder and red food coloring and continue to mix to incorporate.
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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