Anytime is a good time to stop by the BoardWalk Bakery to check out the Seasonal Cupcake, and summer is no exception.
Through the Fourth of July, Boardwalk Bakery’s Seasonal Cupcake is a patriotic confection I like to call the Red (Velvet) White and Blue Cupcake.
Red White and Blue Cupcake
The bakery case sign, as you can see, simply states “Seasonal Cupcake,” and it’s not difficult to spot the Red, White, and Blue in the case as soon as you walk in the door.
Red White and Blue Cupcakes in bakery case
These cupcakes are huge, thanks to the more than ample amount of decorations on top, featuring red and blue fondant stars as well as an explosion of white chocolate spirals that bring celebratory fireworks to mind.
There is also a small sprinkling of edible silver glitter covering the whipped topping.
Toppings on Red White & Blue Cupcake
My one moment of disappointment was when it came time to remove my cupcake from the carryout box. The large amount of white chocolate swirls make the top of this cupcake very heavy, so upon removal, the soft cupcake base fell apart a fair bit.
Cupcake out of the box
That disappointment was rather short-lived, though. Once I dug in, I saw the sweet cream cheese center tucked inside the red velvet cake base, and all was forgiven :).
Center of Red, White, and Blue cupcake
Typically I’m rather “Meh” about Red Velvet cake, preferring a bolder chocolate; but its milder flavor was welcome amidst the sweetness of all that topping. Plus, how could you not go with Red Velvet in keeping with the theme?
Slight cupcake collapse aside, this has been my favorite cupcake to come out of the BoardWalk Bakery since the Peppermint Cupcake last holiday season. And I may have to make a return trip for another one, since on the Fourth of July this cupcake will also be topped with Pop Rocks to echo the explosion of fireworks!
Happy summer from the BoardWalk Bakery!
Would you like to try this year’s Red White and Blue Cupcake? Please let us know with a comment!
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I think i’m ready for the red velvet phase to be over now…we can save the cream cheese frosting though! just pair it with carrot cake instead maybe?
Wow! I really want to try these. I am such a Red Velvet fan – cake or wine, it doesn’t matter – lol! Not a big chocolate cake fan or carrot cake fan so Red Velvet hits that sweet spot. 🙂
Yay, I love cupcake reports! This one looks quite yummy, but I agree that I too am a little mystified by the red velvet craze. I just make the good homemade recipes and leave all of that red food dye out. Who needs all of that artificial coloring in their system? It tastes just as good without it!
I might be misinformed but, isn’t real Red Velvet “red” made from beet juice? Not chemicals food coloring.
Well Kelli, that’s a really good call… most “natural” red velvet cakes do call for some amount of beetroot for coloring.
Not that it’s Disney related at all, but… way back when, (pre-American depression era) most red velvet recipes called for cocoa, baking soda, and buttermilk and/or vinegar. It’s kind of a bubbly mess, but it’s the reaction between the baking soda and buttermilk that gave the cake a fluffy smoothness, like a velvet dress. When the strong acids in buttermilk came in contact with the anthocyanins in natural cocoa powder, they turn the cocoa powder red… so, no coloring was added at all.
Fast forward to today, most cocoa powders that are sold in stores are alkalized (which mixes with liquids more easily, look for the word Alkali in the ingredient list), and the pH balance is not right for it to turn colors naturally… so we dump a bunch a food coloring in the mix instead. If you want to try and do it naturally, you’ll have to start by finding a non “Dutched” cocoa powder.
With all of that being said though… the “original” red velvet cake was never as red as today’s red velvet cakes are. Beetroot is a good alternative, but most natural red color alternatives (including beets) are going to chemically react to the leavening agent in the cake and go back to being brown. So then you’d have to remove the baking soda and/or powder to keep the natural red… but then you have a whole new set of problems, and a cupcake that kind of tastes like, well… beets.
Which is why when I find a really good, old-fashioned, non-alkalized cocoa red velvet cake, I do a little happy dance, and enjoy it’s not quite so red, buttermilky, creamy smoothness.
I can’t wait to try these and I would love to try baking them
Any chance of sharing the recepie?