I know I’m kind of a day late and a dollar short with these cupcakes, but it’s Valentine’s Day, and I wanted to share something sweet with you guys. What’s more classic for the special day than red velvet cake? Behold them, in all their color saturated glory. Andrew and I had a great time baking them yesterday afternoon. Hard to believe that next year I’ll be shipping cupcakes off to school with him for a Valentine party – yikes!

I’ve been using this recipe for several years now, and they always come out perfect every time. Some might think that 2 ounces of food coloring is excessive. And it is, kind of. But the full, rich color it gives these cupcakes can’t be had with any less. In the olden’ days, you would have to rely on a chemical reaction between the cocoa and vinegar to produce a mottled brownish-red color.  Now, I’m all for doing things the natural way as much as possible. Buuut, thank goodness for my industrial sized bottle of red food coloring (purchased at my local restaurant supply shop – much love to Sysco) to give the that punchy color I so adore. Share them with someone you love!

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