I ask because I've been doing some simple baking, starting with
cupcakes and using Magnolia bakery recipes. So their basic vanilla
cupcake uses no salt in the batter, but their red velvet cake/cupcake
does.

Is that just a difference in style?

And, if salt does add to batters as it does to breads why not just use
it in all cakes or batters?

In short, why is it a sometimes thing in baking? Does its presence
have a deleterious effect on the product?

TIA

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl