Why do people love red velvet cake so much? It’s a question that
baffles Falkner as much as it baffles me. Well, it did baffle me until
I learned how to make this version, in which the cupcake is about
so much more than the bold color: it’s packed with flavor to
match. The raspberry vinegar and the pomegranate molasses give
everything a slight tang, and the dehydrated berries add a fruity
kick. These cupcakes are destined to raise a small fortune at your
next bake sale.FOR THE CUPCAKES
1¾ cups sugar
8 tablespoons (1 stick) unsalted butter, at room temperature*
½ cup canola oil
2 eggs, at room temperature
2 tablespoons cocoa powder
1 tablespoon red food coloring (about ½ small bottle)
2½ cups sifted cake flour (measured after sifting)
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla extract
½ teaspoon baking soda
1 tablespoon raspberry vinegar*FOR THE FROSTING*
6 tablespoons (¾ stick) unsalted butter, at room temperature