Post # 1
with Red Velvet cake!!! And cupcakes for that matter. I have never had red velvet until this summer when my future brother and sister in law bought some cupcakes and that was the one I ended up with. Now, I can’t get enough of it!!
My wonderful, thoughtful, deployed fiance sent me these:
That’s right. Those are cupcakes in a jar. Six different flavors, and what do you know? One was red velvet!! Just at half and it was to die for!
Does anyone else love red velvet as much as I do??
Post # 3
I’ve never actually tried red velvet but I hear great things so I may need to venture outside my little cake flavor box and try it!
Post # 4
Red velvet is delicious. I am pretty sure it has had its own appreciation thread on here before. You’re not alone!
Post # 5
Sorry I can’t get the picture to load, but just picture cute little jars of cupcakes 🙂
Post # 6
Red Velvet Cake is the same as chocolate cake just full of red dye (a little less cocoa but basically the same)….idk if knowning that will help your obsession at all lol
Cupcake jars are such a cute idea tho!
Post # 7
@SandDollar: Red Velvet is actually different from chocolate cake, beyond the food coloring. It uses vinegar and baking soda for tang and to create air bubbles in the cake, and most recipes use buttermilk, too. It only uses 2 tbsp of cocoa per batch.
I am a complete Red Velvet snob, so I guess you could say I’m obsessed, too
Post # 8
I’ve either never had proper red velvet cake or it’s just not my thing, but what is so amazing about it? It tasted like a mild chocolate to me…
Post # 9
Red velvet is my favorite. Several other people I know love it (Southerners mainly) and others can’t stand it. To each their own. My grandma who was from the South introduced it to me and said that it was popularly known as Red Devil’s Food Cake, rather than Red Velvet but that it is red due to food coloring. Some recipes will call for beet juice but it doesn’t make the vivid red color. Also, the cocoa powder that is made today is too high of quality so you won’t get the red color from vinegar either. Back when the cake was “invented”, vinegar was used for the color effect because the cocoa powder available at that time was very poor quality.
The appeal from what I can tell is that it’s chocolate cake that isn’t overpoweringly rich like other chocolates (devil’s food, fudge, etc). Plus, you can’t go wrong with something that calls for cream cheese frosting.
Post # 10
I make cakeballs for gifts with red velvet cake and cream cheese icing. They are so disgustingly delicious.
Post # 11
I saw blue velvet cupcakes on tv recently….yummy and such an unexpected twist!
Post # 12
I LOVE red velvet cup cakes! I only found out about them a year ago, and have adored them ever since. One of the tiers of our wedding cake is a red velvet and cream cheese icing layer cake…
Post # 13
Red Velvet is my absolute favorite… I had only recently tried it too, but it’s so amazing!
Post # 14
Love red velvet…especially the cream cheese frosting!! Red velvet is definitely different than chocolate though, there really isn’t that much cocoa powder in it. Kinda hard to describe the taste really. They always seem to be more MOIST than a chocolate cake. YUM…I think I’m going to go to Sprinkles today.