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Red Velvet Crumb Base

I use this version primarily as a base for Volcanoes (page 74), but it could certainly be used for the Double-Chocolate Crumb Cake (page 110) or the Macaroons (page 76), or as a foundation for a special recipe of your own. The red velvet cake, like the chocolate, is already fairly moist and sticky, so it doesn’t need much additional oil to hold it together.

Ingredients

6 unfrosted red velvet cupcakes (page 97)
1 tablespoon coconut oil
1/4 cup agave nectar
1/2 teaspoon salt

Preparation

  1. In a medium bowl, use your hands to crumble the cupcakes into small, fine bits. Add the oil, agave nectar, and salt to the crumb. Using a rubber spatula, fold together the ingredients until thoroughly combined. Store in an airtight container at room temperature for up to 4 days. For longer shelf life, store in the freezer for up to 3 weeks.

From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter
TagsCakeDessertDairy FreeGluten FreeEasyCookbooks
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