Sunday, April 6, 2014

Black Vinegar Cupcakes with Yoghurt Icing


Some time ago, I made Black Vinegar Cake with Sour Cream Icing from Adam Liaw's book, Two Asian Kitchens.  Unfortunately, at that time, I did not have black vinegar, so I substituted balsamic vinegar instead.

Having since acquired black vinegar, I was talking to Yvonne at Pilates about the black vinegar cake, and she said she'd like to try it.  Accordingly, I made the black vinegar cake again, just for Yvonne.  However, to mix it up and make it easier to bring her a taste, I made cupcakes instead of one large cake:



I also changed the icing by substituting sour cream for Greek yoghurt:
 

Here's a peek inside:



These cakes are dense and fruity and not overly sweet.  Although they are not your average cake, you would never know that they contained vinegar.

I am not entirely sure whether Yvonne liked her black vinegar cupcake or not, but they disappeared at work, so I am going to take that as a good sign.  I think this cake is an intriguing concept, and interesting to make if you have some dried fruit about the house that you have spare for baking.

8 comments:

~~louise~~ said...

Hi Cakelaw,
What an intriguing recipe. I just popped by your other post and it really is a wonderment.

I don't think I have ever seen black vinegar before. What is it made from?

Thank you so much for sharing this post...

Johanna GGG said...

So did the black vinegar taste very different to the balsamic vinegar? Sounds like something I would like to try but I am not sure I have seen black vinegar - perhaps because I have never looked

The Caked Crusader said...

Wow - I love the sound of these! I adore vinegar and will take it any way I can!

Rachel Elizabeth said...

These look awesome. I love using Greek yogurt in baking projects.

Lorraine @ Not Quite Nigella said...

This looks so interesting! And I was wondering if the vinegar taste comes through or not but you answered that! :D

Kari said...

I am besotted with the idea of this. On the one hand, it sounds odd, but on the other, I use apple cider vinegar (albeit in smaller amounts I suspect!) in vegan baking regularly and I find it works beautifully. I have never seen black vinegar but I will be looking out for it now - or perhaps trying your balsamic option if I can't find it.

Cakelaw said...

Hi Johanna, I actually can't remember how the balsamic version tasted. I found black vinegar in the Asian grocer at Prestom market.

Cakelaw said...

Hi Louise, from black glutinous rice.