I know Toks has posted red velvet before, so I won’t go into depth on the “how” of making them. This is my first non-vegan post, which is definitely odd.
I would like to say that I had an ostensibly professional Red Velvet Cupcake for someone’s birthday this week, and it was lackluster. It was a jumbo cupcake with a gorgeous pile of frosting on top with a smattering of pink sugar crystals on top, but it was, ultimately, disappointing. The crumb was dry and coarse, the frosting overwhelming, providing an attractive profile but far too much frosting for the cake, and with a balance between cream cheese, sugar and butter that I found deeply unappealing, and the RED part of the red velvet was only skin-deep, the inside being a light brown color from the cocoa.
Homemade is definitely better.