In this picture I am showing Fran's red velvet on the left and Martha Stewart's red velvet (sans baking soda) on the right.
There's a big difference...the baking soda makes the cake rise higher. The left one looks a lot bigger than the right one.
So below is the final product of Fran's special red velvet cupcake. Unfortunately, the cake was too dry. I baked for 20 minutes and did the toothpick test and some cake particles came out (so not done). Popped it back in the oven for 2 more minutes. I'm really not sure if the 2 minutes made it too dry or possibly I need to change the recipe. Again, more baking practice needed.