Thursday, January 29, 2009

Red Velvet Red Velvet Red Velvet!

Red Velvet Cupcakery is everywhere! The new cupcakery has had two mentions in the Washington Post Express this week - I’ve attached one below, and I’ll post the second one here in a minute.
Photo by Jonathan Ernst - Washington Post
The Trend Is Marching On: Red Velvet
SERIOUSLY, WHEN IS the cupcake trend going to end? Not that cupcakes are objectionable — how can anyone truly oppose tiny islands of delicious? — but there is a recession on, and those tiny islands often cost upwards of $3 each. And yet the cupcake juggernaut does not appear to be slowing, with last month's opening of Red Velvet, a new cupcake-only spot in Penn Quarter.
But don't hold your flagging enthusiasm for cupcakes against Red Velvet. The cake is moist, the frosting is intensely but not off-puttingly flavorful. Think vanilla cupcakes are boring? Try their vanilla bean cupcakes, whose frosting carries just a touch of bourbon. The red velvet flavor — avoiding the characteristically sanguine color in favor of a more appetizing burgundy — is light and tasty, with cream cheese frosting that won't leave you gasping for water, milk, anything to cut the sweetness.
Red Velvet's tiny counter top is only long enough for four or five people to gaze out on 7th St., but it's a lovely place to relax for a glass of milk — and yes, in an incredibly smart move, they do sell milk. Nothing else goes quite so well with cupcakes.
Even if the ubiquity of cupcakes irritates you, you won't be able to hold it against Red Velvet. The food is wonderful, the service is fast and chatty and if you're with a cupcake-hater you can send them to the adjacent TangySweet for their mid-day sugar fix.
Posted By Fiona Zublin at 12:00 AM on January 23, 2009

Although I’m not a fan of the cupcake hating (it’s times like these where people can truly appreciate the little things like a cupcake!), this is a pretty good review!

No comments: