I checked out substitutions and found this: (Can you get apple cider vinegar?)
VINEGAR, white 1/4 cup (60 ml) =1/4 cup (60 ml) apple cider vinegar + 1/3 cup (80 ml) freshly squeezed lemon juice
Read more: http://www.joyofbaking.com/IngredientSubstitution.html#ixzz10wgxFPQZ
its for red velvet cup cakes I tried two super markets and they only had the brown stuff 
I made them with the WWV and I did get the chemical reaction but they aint red lol think I should just give up with them!
Tea42 thanks I may give that a try if I decide I can face making them again
Regular white vinegar is usually around the mayonaise in large bottles. You might also check the cleaning supplies area of your super market. I'm not sure waht would be more common in Scotland. I love the idea of the red wine vinegar for red velvet. Smart girls!
To get a true red it takes a whole lot of food coloring...just tell everyone you made pink velvet cupcakes
yes, the bright red color from red velvet cake that people make now is from food color, it used to be from a chemical reaction but not nearly as bright as you would see people selling now. I use regular white vinegar and add about 2 tbsp red food color per batch of batter... but I did see the DC cupcakes episode about them using red wine vinegar....I'll test it out one day to see if it makes a difference in taste. HTH
Everybody is doing velvet in all different colors anyway.
Orange velvet...
http://blog.pinkcakebox.com/fall-cupcake-stand-setup-2009-09-07.htm
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