Hi, If you want to cupcakes to resemble the “red velvet flavor” the buttermilk adds that tang along with the cocoa. You can substitute a tablespoon of vinegar for the dry buttermilk (or you can use milk instead of water and add 1 tablespoon vinegar to it) the pudding gives the cupcakes a denser moist texture. If you don’t want to use it, leave it out. You can add a teaspoon of mint extract if you want to change the flavor also.

I use Americolor food coloring, the colors are vibrant am
Nod don’t have a bad taste like others.