These Red Velvet Cupcakes are addictive, so please consider yourself warned. Personally, I find it nearly impossible to eat only one of these exquisite cupcakes at a time, no matter how hard I try.

They are perfect for Valentine’s Day and make a stunning presentation.

Of course, food coloring gives red velvet batter its signature appearance. But not all food colorings are plant-based, and some are far from it. This has long been a topic among vegans, with the color red getting most of the negative attention. Happily, according to the customer service department at McCormick, one of the most readily available brands, their red food coloring is now 100 percent vegan.

Although the history of red velvet cake is somewhat mysterious, it seems that early references date back to the 1870s. It appears that it wasn’t until after the Great Depression that it became something of a sensation.

Because food extracts and colorings were still considered a bit frivolous at the time, the Adams Extract Company found their sales in a slump. To improve sales, the company set up grocery store displays throughout the Midwest and the South, featuring large pictures of red velvet cake. They offered a free copy of the red velvet cake recipe with every purchase. Over the years, the recipe was shared, modified, printed, and reprinted in newspapers across the country, and the rest is history.

Of course this recipe below does take a few liberties with the red velvet tradition, but you will find that by eliminating eggs, buttermilk and shortening, this cupcake is actually delightfully light, yet still moist and heavenly. And I can assure you that valentines of all ages, whether vegan or not, will find these pretty irresistible.