Balsamic Red Velvet Cupcakes
This is pretty amazing – one simple substitution changes store-bought cake mix and frosting into gourmet cupcakes even cupcake connoisseurs will adore!
No one will ever guess these balsamic red velvet cupcakes came from a box. Take my advice and let people guess at your secret. I took a tray in for my coworkers to try, and no one could believe how easily I transformed typical red velvet cake with exciting notes of cherry and ripe fruit to complement the chocolate. Even the frosting changes consistency to become lighter and almost whipped, as if you had slaved over a mixer (but I won’t tell).
You do want to make sure you use a high-quality balsamic vinegar for this recipe. Cheap imitations may leave a chemical taste in your cupcakes, but Visconti balsamic vinegar IGP will leave only the subtlest fruit flavors in your finished product. A little baking soda to make sure they rise nice and fluffy, and your indulgent creations will rival even the fanciest boutique cupcakes!
If you love chocolate with raspberry sauce, you have to try this.
- 1 box red velvet cake mix, any brand
- Vegetable oil, water, and eggs as required on the box (2 fewer eggs than called for)
- 1 container cream cheese frosting, any brand
- 3 Tbsp Visconti balsamic vinegar IGP, divided
- 1 tsp baking soda
- Raspberries (optional)
- Prepare the cake mix following the cupcake directions on the box, but make the following substitution. Replace two of the eggs with 2 Tbsp balsamic vinegar and 1 tsp baking soda. Then mix and bake as usual.
- When the cupcakes are baked and cooled, prepare the frosting. Stir in the remaining 1 Tbsp balsamic vinegar directly into the frosting and mix well. Frost each cupcake using a knife or pastry bag, then top with a raspberry (if desired).
Makes 24 cupcakes