Are Your Cupcakes Twisted?

Mine are. Because they’re from the Twisted Sister bakery on Wells Street in Chicago. And before you start with the, “Not another cupcake blog,” hear me out. There are many, many reasons why I love Twisted Sister and I’ll make it easy for you with this itemized list:

  • It’s 2 blocks from my apartment
  • They stay open until 10:00 p.m. almost every day
  • There are always an array of samples waiting by the cash register and you don’t have to feel badly for trying each one
  • They have very comfortable pillows on the wooden benches (random, but true)
  • Their cookies are 2-bite size and are purchased by weight, so you can walk out with a large handful of cookies for less than $3
  • The brownies are large, dense, rich and heavenly
  • The cookie varieties are extensive and satisfying: chocolate chip with nuts, classic chip, tea cloud, shortbread, thumb prints (my personal favorite), cornmeal with lime, white chocolate and berries, snickerdoodle…..And of course,

Imagine, if you will, a moist, bouncy, fragrant red velvet cupcake placed delicately into a custom box and hand-adorned with creamy, sweet, no too rich cream cheese frosting. Say it with me: “Mmmmm!”

The idea of red velvet cake is all very mysterious to me. When I asked the helpful ladies behind the counter what exactly goes into red velvet cake to make it red, they said it had to do with the cocoa and the food coloring. From what I understand, when cocoa powder and vinegar interact, a dark red-brownish color is produced, but most of the time when you see a red velvet cake, it has been enhanced by food coloring.

Regardless of the chemistry, I know I’m in love. R and I are guilty of stopping at all hours of the day for a quick cookie (or seven) or cupcake. And there’s always that glimmer of recognition when we walk in the door and the Twisted Sister employees must think to themselves, “Really? They’re back again?” But it’s so worth it.

I’ve yet to attempt baking anything involving red velvet (although it is one of my favorite scenes in Steel Magnolias), but here are a few recipes that look great to me!

Easy Red Velvet Cake

Red Velvet Cake

Red Velvet Cake

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  • Liz

    I’ve never seen a red velvet recipe without food coloring. No mystery there – the two tablespoons of red dye go a long way in explaining it. The last recipe I used did include vinegar, though, so that must be a component. That cupcake looks delicious, but I’m on a diet. :(

  • dhanggit

    this sounds like a fabulous cupcakes to taste..too bad they dont deliver as far france for the moment :-)

    it is always pleasant to have a great bakeshop not far from where we live. for it means everytime we needed some whether for special event or just to comfort us we have one within our reach :-)

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