I never got the whole concept of cupcake bakeries, probably because I wasn’t able to try any of them. But now that Sprinkles in Palo Alto has a vegan version of their red velvet cupcake, I just had to see what all the fuss is about.
Since I haven’t tried red velvet cupcakes or cake before (I know, I’m so deprived), I wasn’t even sure what exactly is red velvet. Sprinkles describes theirs as “Southern style light chocolate cake with cream cheese frosting.” The dairy is substituted with soy milk, tofu-based cream cheese and pure coconut oil.
After one bite, I gotta say, it’s divine – so moist and fluffy! Rich tasting with a beautiful red color and creamy frosting. The “V” on top is for vegan red velvet and is hard as a rock. I think it’s candy but I didn’t eat it as I was already floating around the room happy as can be on a sugar high.
Freshly baked, it’s everything you can ever desire in a cupcake. At $3.25 each, it’s well worth the price for the baking-impaired such as myself.