View previous topic :: View next topic |
Author |
Message |
mechno
Joined: 11 Jan 2010 Posts: 1
|
Posted: Mon Jan 11, 2010 1:25 am Post subject: Red Velvet cupcake transmuted to Red Velvet Chai cupcake |
|
|
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. |
|
Back to top |
|
|
The King
Joined: 01 Oct 2010 Posts: 4
|
Posted: Fri Oct 01, 2010 6:57 pm Post subject: |
|
|
Wow thanks! Looks great |
|
Back to top |
|
|
|
|
You can post new topics in this forum You can reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum
|
Powered by phpBB © 2001, 2005 phpBB Group
|