Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Few foods are more emblematic of 2005 than a red velvet cupcake from Sprinkles. When I was growing up in Los ...

1. Pop in your Teddy Pendergrass CD. 2. Then mix together (with a mixer) butter and sugar. Once mixed, add in food coloring, cocoa powder and salt. 3. Next, (in the same bowl) add your buttermilk, ...

Valentine’s Day calls for something sweet, a little dramatic, and baked with love, and red velvet cupcakes tick all the right boxes. With their rich cocoa flavor, soft crumb, and that irresistible ...

Instead of regular Hostess cupcakes, make your own “fauxstess” cupcakes. Use red velvet in place of chocolate cake, and a swirled red, white and blue vanilla glaze to replace the chocolate frosting on ...