Generally I think: what is the point of red velvet? Why/how did a dyed dry cake that tastes like nothing make such an over-hyped resurgence instead of staying in the food novelty past where it belongs? Why does everyone gush over oooohhhh red velvet??!
Then I had the red velvet from SusieCakes. I still think most red velvet incarnations are garbage, but this one, oh man, so great. Not dry, not “red” and pointless tasting, but fluffy and light and whipped cream cheesy and hinting at cocoa. Just perfect.
Also, sucker as I am for anything seasonal/fleeting, I also had the Guinness chocolate cupcake with Bailey’s Irish cream frosting. A good decision all around, and much preferred to chugging curdled car bombs.