2013 Vi’s Top of Tantalus Memorial 7-Mile Run Results and Photos

Aloha Athletes,

Well it sounds like todays race was really fun and it seems the new Ultra Signup registration and timing was a success. Thank you to all that came out and ran.

2013 Vi's Top of Tantalus Results.

Rob Lahoe was out on the course and has provided a link to photos he took here.

Thank you to Kat and Judy for being the Race Directors. I am sure many others helped as well–so thank you to everyone that volunteered. 

The next race in the HURT Trail Series is the Run with a View on May 11th. Race registration is again on Ultra Signup and you can do that here.

Aloha, Bob

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  1. Since several people asked, here is the recipe for the cupcakes that I made for the race:
    “Crack”uccino Cupcakes
    For the cupcakes:
    1 ¾ C all-purpose flour
    2 C sugar
    ¾ C cocoa powder
    2 tsp baking soda
    1 tsp baking powder
    1 tsp salt
    1 C buttermilk
    ½ C vegetable oil
    3 eggs, at room temperature
    1 tsp vanilla
    1 C freshly brewed, hot coffee
    1 tsp espresso powder
    Preheat the oven to 350 degrees and line 18 muffin tins with cupcake liners.
    In a medium bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
    Brew the coffee and dissolve the espresso powder in the coffee.
    Using an electric mixer, beat buttermilk, oil, eggs, and vanilla together on medium speed until well combined. Using a slow speed, add the dry ingredients in three batches, mixing until just incorporated. Add the coffee and stir until combined.
    Fill cupcake liners a little more than halfway and bake for 14-15 minutes.
    For the Caramel Sauce:
    ½ C heavy cream
    3 T. butter
    3 T. light corn syrup
    1 ½ C brown sugar
    Combine all ingredients in a saucepan, bring to a boil, and boil briskly for 3 minutes, stirring occasionally.
    Once the cupcakes have cooled completely, use a serrated knife to cut out a small cone-shaped chunk from the center of each cupcake. Fill with caramel sauce, then place the cut-out back into the puka. Frost each cupcake with the frosting (below), and drizzle leftover caramel sauce.
    For the Frosting:
    2 C heavy cream
    ¼ C sugar
    1 tsp vanilla
    Using a chilled mixing bowl and whisked attachment, beat the cream on a high speed until stiff peaks form. Add the sugar and vanilla; beat until incorporated. Place frosting in a piping bag with a large round tip and decorate cupcakes as desired.

  2. Many thanks to all the volunteers who contributed their time and yummy food! You made the job of RD easy. See you all next month.

  3. The event is really exciting plus the food, it has been almost a perfect day. Thanks for sharing the recipe. I want to try it!

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