Comments on: Chocolate Balsamic Raspberry Cupcakes

By: Adria C.

Adria C. — Sun, 25 Sep 2011 18:32:44 +0000

I helped my girlfriend makes these a few months back for her brothers wedding. They were to die for! I now make them whenever I have guests or am invited to something and I really want to impress! So unique! So tasty!

By: Diana Anderson

Diana Anderson — Fri, 08 Jul 2011 22:10:35 +0000

I just made these today (because my hubby invited some friends over). Just like you, I always go crazy when we have company cause it means I can make a lot of cupcakes and they won’t go to waste.

Delicious recipe. LOVED IT!

By: sarah haege

sarah haege — Mon, 21 Mar 2011 01:33:14 +0000

Hi these sound so good but I’m allergic to almonds so I’m wondering what I could put in instead of that??

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!