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Red Velvet cupcake transmuted to Red Velvet Chai cupcake

 
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mechno



Joined: 11 Jan 2010
Posts: 1

PostPosted: Mon Jan 11, 2010 1:25 am    Post subject: Red Velvet cupcake transmuted to Red Velvet Chai cupcake Reply with quote

I was watching food TV the other day and saw a show featuring a Cupcake War. The first challenge was to make a cupcake that was "spicy". Though none of the contestants took spicy to mean something other than hot, I immediately thought of chai.

I'm not a red velvet cake aficionado, so could someone tell me the characteristics other than being red that mark a good red velvet cake?

I was looking at the recipe that Paula Deen
http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/index.html

and was analyzing it as a potential base for modification.

The ingredient mix of vinegar and baking soda should produce a salt, a hydrate, and CO2, unless the other ingredients inhibit the interaction. Is the purpose of the vinegar to provide a more airy cake via the gas it releases or does it add to the tangy flavor?

I was thinking of adding chai-milk in the place of the buttermilk.

I'd be very interested in anyone's input on my experiment.
Thanks,
MS.
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The King



Joined: 01 Oct 2010
Posts: 4

PostPosted: Fri Oct 01, 2010 6:57 pm    Post subject: Reply with quote

Wow thanks! Looks great Smile
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