My sister made red velvet cupcakes as our family’s 4th of July treat. This is exciting because not only is this cake, but it’s cake made with an egg. That means that it didn’t fall apart when I took a bite! That means I was able to enjoy the whole cupcake (and then another one!) without worrying how much of a mess I was making, how many crumbs were stuck to my chin and my shirt. (Or maybe I just didn’t care about the mess because it was so delicious!)
There isn’t any way to describe these cupcakes without using the very words its name: RED VELVET. They are RED – not stoplight red, but an enticing red, a crushed VELVET RED – subtle, yet mysterious enough to draw you in, tempt you take another look. And they are VELVET to the taste too – smooth, not overpowering like some chocolate cakes are. My sister said they are “chocolate, but not chocolately chocolate.”
And she’s right; red velvet cupcakes are the perfect balance of chocolate and sugary cake. And my sister, the culinary goddess that she is, topped them off with sweet butter cream (soy free!) icing, complete with blue sprinkles. Yet another reason to celebrate the red, white, and blue.
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