Recipe: Sprinkles Red Velvet Cupcakes | Eater

"When I was growing up in Los Angeles in the early 2000s, trekking to Sprinkles Cupcakes’s first Beverly Hills location for a red velvet cupcake — a flavor I had never heard of before — felt like a rite of passage. Since opening in 2005, the shop has sold close to 20 million of those iconic red-hued chocolate treats, grown into a 60-store chain with cupcake ATMs (a revolutionary concept when introduced), and become a leader and mainstay of the cupcake boom even as many competitors faded; red velvet remains a consistent best-seller, and if you don’t have a Sprinkles nearby the recipe is approachable enough to try at home." - Kat Thompson