As a girl I’m automatically supposed to be in lust with cupcakes, which lets face it are just cakes with make-up on. I like cakes, but the typical mass-produced, colourful cup cake does tend to be on the sweet side for me, and that’s before they dump all the icing sugar in the world on it in some suggestive shape.
This red velvet cup cake seem like a good idea to me because it does the one thing few cupcakes do, includes fresh berries or fruit. If you have to try to kill me with an over doze of sugar and food colouring, I’d like if there were some fresh fruit to offset the stickiness of sugar in my mouth. While red velvet cakes are quite a great thing, in spite of the sweetness, I’m quite sure this one topped with a plump red raspberry and some blue berries would be a superior version.
I stumbled upon an interesting question. Interesting to all food lovers and lovers of desserts and festive foods at least. The Spirit Mind is wondering what the difference is between Red Velvet cake and Devil’s Food cake, and many readers have been kind enough to chip in on the discussion with everything from simple differences to recepies.
While it’s obvious that cake and confectionery recepies are rarely written in stone, the basic difference appears to be only one of colouring. As the name indicates, the Red Velvet cake uses more red food colouring to give it its signature dark-crimson colour, and cream cheese frosting (and possibly a dash of vinegar in the mix) to give it a slightly tangier flavour. Other than that the ingredients and contents appear to be quite on par.
An interesting discussion. I certainly learnt something new, and best of all, it’s food, and it’s cakes. What’s not to like about culinary indulgences? Did I mention Devil’s Food Cake usually includes a lot of chocalate? Yes, that too.