I had two orders for red velvet cupcakes this week. Red velvet is a flavor not everyone has tried. Its red color comes from a bit of cocoa powder in the batter as well as red food dye. Traditional recipes call for 1 to 2 TABLESPOONS of red food dye. I use professional concentrated gel food coloring, so I only have to put in 1/4 teaspoon! Red velvet cake also uses buttermilk and vinegar in the batter, so the result is a smooth, velvety cupcake with a tangy hint of cocoa sweetness. It is topped off traditionally with cream cheese frosting, and sometimes, coconut. Mine are topped with some sweet sugar paste hearts and flowers.