I was looking up the history of the red velvet cake and came across some kind of interesting stuff. The cake seems to date back to the Great Depression and during World War II, bakers used boiled beet juices to enhance the color of the classic red velvet cake. This particular recipe does not include beets, but maybe I’ll try a variation of the recipe sometime.
This was the first time I made red velvet cupcakes, and figured it would be fun to add little candy eyes to give them a little “personality.” I just hope they don’t take on so much personality that people feel guilty about eating them….somehow I doubt that it will.
Here is the recipe!