With a subtle hint of cocoa, Red Velvet cake has a flavor that is unique and delicious. Red velvet is a dessert that everyone oohs and aahs over, with its deep crimson color and thick coating of cream cheese frosting. The history of Red Velvet tells us that original cakes used beets for the red color, or a combination of vinegar and baking soda to react with cocoa for a red color and to provide bubbles for leavening. Many recipes then and now use vegetable oil for moistness. Veering away from old tradition and instead using basic baking techniques of creaming butter and sugar along with eggs for leavening, this Red Velvet cake, made with no vinegar, produces a cake that is moist and delicious. But keeping with modern tradition, this cake does not shy away from the food coloring; you have to have that bright red sassy color for a true Red Velvet experience! And then there’s the cream cheese frosting, a standard favorite with Red Velvet; the creamy cream cheese flavor compliments the flavor of the cake, along with providing a striking red and white color contrast. These cupcakes feature a piping swirl of frosting, with a sprinkling of red winter berries nonpareils and red edible glitter.