In Los Angeles, cupcakes are ubiquitous. Every bakery you visit showcases a wide array of flavors and presentations. Red velvet is a flavor that every bakery replicates, and there is huge debate on which is the best. From what people shared with me, they delight in the shocking, totally unnatural red color and savor the delicate flavor of the cake and rich frosting.
I like red velvet, but I can't say that I love it, as I think that there are so many other delicious flavors to invest my calories in. Thus, I have never had a deep desire to bake a red velvet cake.
This weekend, I planned on baking cupcakes for a colleague at work to celebrate her birthday. This was the perfect excuse to try out a red velvet recipe! I did some extensive researching on the internet (boy o boy, people are really passionate about what makes the perfect red velvet cake!) and decided to go for this recipe at Food Network.
The verdict on this first try--- I liked the flavor of the moist crumb of the cake. The cream cheese frosting goes really well with the cake.
Colorwise, I don't think I put enough red food coloring (red velvet calls for an alarming amount of red food coloring), so I ended up with maroon velvet. Regardless, with some fresh berries on top, they made for some cute cupcakes. I hope my co-workers will agree!