Comments on: Chocolate Balsamic Raspberry Cupcakes

By: Lindsay

Lindsay — Sat, 05 Dec 2009 17:04:20 +0000

So glad you enjoyed them, Lisa! And good to know that draining the raspberries and adding just a little to the frosting worked for you! Will definitely have to give these another go, they were too good not to! :)

And for me, the recipe always makes 12 regular size cupcakes plus a few generous batter licks. :) hehe.

By: Lisa

Lisa — Sat, 05 Dec 2009 06:52:40 +0000

I made these last night with coconut milk instead of soy and they were AMAZING! I love that your cupcake recipies often seem to yield 12 cupcakes + a little leftover for 6-12 minis. =)

As for the frosting, I heeded your warning and did the following:
~4 oz raspberries + 1 tsp each sugar and balsalmic. Mashed up after 15 min or so, drained off any excess liquid, and added about 2 Tbsp of this to my frosting (same as yours but only 1.5 c confectioners sugar). The consistency was perfect. I wanted to add more raspberry but was afraid it would be too runny. Still tasted good, subtle raspberry/balsalmic flavor, and just sweet enough as not to overpower the cake. Just my two cents. Anyway keep up the good work!

By: Lindsay

Lindsay — Wed, 25 Nov 2009 15:42:16 +0000

Nicole – The almond meal adds a nice texture and a hint of almond flavor to the final cake. I love it. You can use some very finely ground almonds or even almond flour if you can’t find almond meal. :)

By: Nicole RJ

Nicole RJ — Wed, 25 Nov 2009 04:57:23 +0000

Oh these sound delicious! I’ve never used almond meal in anything before… wonder how crucial that is to the recipe?

By: Laurie

Laurie — Tue, 24 Nov 2009 20:32:47 +0000

you are so right, I am lucky enough to work for an Italian family who owns and sells barrell aged balsamic, the 50 year old balsamic is like a sweet dessert syrup that is dreamy over fruit, pastries and gelato. I can’t wait to try this recipe using L’acetaia vinegars.