What Does Balsamic Vinegar In Chocolate Cherry Cupcakes Do?

Baking By Barb00 Updated 23 Feb 2012 , 11:47am by Barb00

Barb00 Posted 22 Feb 2012 , 1:26am
post #1 of 7

Tried a new scratch recipe last night from a cupcake book and it was just horrible. The recipe called for balsamic vinegar and I was hesitant about adding it, but I did. These were the most horrible tasting things I have (or even DH ever tasted) every baked or tasted.The recipe included Dutch process cocoa, flour, sugar, a can of cherry pie filling, oil, water baking soda and balsamic vinegar. What does the balsamic vinegar do? Unfortunately, not only did they taste bad, they totally sunk in the middle after cooling. Yuck pooey! All in the trash.

6 replies
mclaren Posted 22 Feb 2012 , 1:49am
post #2 of 7

Vinegar is often called for in choc cake recipes to help neutralize the alkali in baking soda (I think).

However, not sure why it needs to be balsamic, though..and not just simple white vinegar.
Maybe the vinegar reacted with the cherry filling producing a horrid tasting cake? Just guessing.

I've never used balsamic vinegar in my cakes, but have subtituted apple cider vinegar for the white vinegar and the outcome was just as fab. Sorry I'm of little help here...

scp1127 Posted 22 Feb 2012 , 9:04am
post #3 of 7

Balsamic vinegar enhances fresh berries. But I think the problem may have been the pie filling instead of fresh cherries. I think the super sweetness and gel of the filling definitely wouldn't work with vinegar. But the balsamic vinegar mascerating with the cherries and some sugar would have made a nice flavor. But, that's another recipe. I think that's what you need, a new recipe.

If you google Black Forest Cupcakes, you will find plenty of highly rated recipes.

Ironically, I just finished, not 15 minutes ago, Black Forest Cupcakes to be delivered tomorrow. I made up the recipe. They ended up being my most expensive to date. 24 cost me over $40 to make. I'm charging $4.00 each. But they are amazing and beautiful.

Barb00 Posted 22 Feb 2012 , 11:29am
post #4 of 7

Thanks for the replies. Could it be the vinegar neutralizing the baking soda caused them to sink in the middle? I am guessing so. I have already made a big red "X" on the page of this book. I will definitely try the black forest recipe. Sounds 100X better than this disaster.

Barb00 Posted 22 Feb 2012 , 11:31am
post #5 of 7

Oh, yes, one more ingredient I forgot to mention was to use either cherry juice or cranberry juice. I used cranberry juice. Don't know if that accounts for the bad taste, but I am certain it contributed.

scp1127 Posted 23 Feb 2012 , 8:18am
post #6 of 7

The nice thing about a Black Forest flavor is that you can use your favorite chocolate recipe, a great cherry filling, and your favorite frosting. You don't need one recipe for all. Look for each component and find ones that look like what you want.

Barb00 Posted 23 Feb 2012 , 11:47am
post #7 of 7

Thanks. I will continue to pursue something better.

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