It’s 1956. Ties are skinny. Thelonious Monk records Brilliant Corners. Charles and Ray release the Eames Lounge Chair. And, somewhere in the South, Red Velvet Cake is reaching the peak of its popularity.
While we’re still waiting for a revival of 1956 cool, we can at least comfort ourselves with one very revived Red Velvet cupcake. Maybe two. We’re hungry.
The inspiration for the Sweet Tempered Red Velvet cupcake comes from Jennifer and Christy’s childhood fave, The Red Oven bakery at Bowen and Park Row in Arlington, TX. The Red Oven is one of those places that doesn’t do trendy. They do what they do, and trendy occasionally comes around to meet them.
So, Jennifer and Christy both had a pretty good idea of what this cake was going to be about. Balance. Restraint. Deliciousness. There was to be no goopy frosting, no neon red, no overpowering chocolate. They worked for weeks. For months. And finally, they found it, topped with a special hybrid of buttercream and cream cheese frosting, the Red Velvet Cupcake was reborn in its former glory, right here in Austin. Available to all you hep cats out there every day but Sunday at our swingin’ South Austin pad.
So, Jennifer and Christy both had a pretty good idea of what this cake was going to be about. Balance. Restraint. Deliciousness. There was to be no goopy frosting, no neon red, no overpowering chocolate. They worked for weeks. For months. And finally, they found it, topped with a special hybrid of buttercream and cream cheese frosting, the Red Velvet Cupcake was reborn in its former glory, right here in Austin. Available to all you hep cats out there every day but Sunday at our swingin’ South Austin pad.
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