Comments on: Red Velvet Cupcakes

By: Lori Lange

Lori Lange — Sat, 06 Feb 2010 15:38:11 +0000

NeedHelpGirl: I had this same problem recently with a different red velvet cupcake recipe that I made. I came to the conclusion that it was either one of two things:
1. I used a darker cocoa powder than normal
2. The baking time might have been slightly long, therefore resulting in browning.. just as it would if you were making say “Vanilla” cupcakes.

I tend to think it was #2. The baking time may have been a bit long for your oven? The good news is that if you cover the top completely with icing, no one will notice that the top is brown. Good luck!

By: needhelpgirl

needhelpgirl — Sat, 06 Feb 2010 04:29:37 +0000

I just tried making these today, I don’t know what happened but while they were red inside they turned brown on the outside. It looks really weird and not at all like the picture. ( I guess recipes never turn out like pictures) But I was hoping at least they would be the same color. Does anyone know what I did wrong?

By: Karen

Karen — Fri, 27 Nov 2009 20:06:57 +0000

I MADE THE RED VELVET CAKE INSTEAD OF CUP CAKES, IT WAS AWESOME. NEVER HAD A CAKE SO LIGHT, TASTY AND PRETTY IN COLOR. IT WAS MY THANKSGIVING DINNER GRAND FINALLY, IT WAS MY FIRST RVC EVER, BUT NOT MY LAST, THX MUCH!

By: Joceywocey

Joceywocey — Wed, 21 Oct 2009 16:55:18 +0000

These have ALWAYS been my favorite cupcakes, I’m not really all that big on sweets, but there’s something special about how moist and PERFECT red velvet comes out. An all-time FAVORITE in my house on holidays, so I decided to try and make a modification myself. I saw that they had red velvet ICE CREAM CUPCAKES at an ice-cream stop near my home, so instead of buying them pre-made with freezer frost already on them, I sort of just mitilated my cupcakes a bit, used a large ziploc bag full of buttercream flavored ice cream softened a bit, filled the insides of the cupcakes (I ate the bite out of the center of each cupcake as I went along, I won’t lie!), and just placed the “muffin top” back on top. I didn’t think it was going to work out, but lo and behold the ice cream sort of melded the cupcake top back in place. If they were eaten quickly, they were beautiful. once they started melting again, I’m not so sure… I wondered if anyone else had a good idea how to “stuff” these cupcakes with ice cream, I’m dying to perfect this recipe. =)

By: Cat

Cat — Mon, 22 Jun 2009 04:47:58 +0000

Ever since I have tasted red velvet cupcake from a store I’ve been in search of a close to perfect recipe (nothing in this world is perfect). I have tried 2 and this is the second. The first recipe I tried was a disaster. I think I over beat the batter. My husband said he couldn’t eat it. So I stumbled over this one thought I’d give it a try. I just finished making a batch several minutes ago. Unlike the first recipe I used muscle power, no electric beater or kitchen aid mixer. It was tiring but I have to say it’s worth the work out. It came out moist and fluffy even after the modifications I’ve made (unbleached all-purpose flour, no red coloring because I couldn’t find beet juice) to make it a little healthier. I also used low-fat buttermilk. Couldn’t find one that was not low-fat. No more rocklike, unedible red velvet cupcakes for us. Yummy cupcakes all the way! I was able to make 30 cupcakes from this recipe.

Note: I found out that using an ice cream scoop is a lot better than using a spoon to transfer the batter into the cupcake liners.

By: Stacey

Stacey — Mon, 09 Mar 2009 18:40:05 +0000

I just finished making these and they are so yum! Thank you

By: Julia

Julia — Sun, 22 Feb 2009 09:32:57 +0000

i made these cupcakes and the chocolate snaps on top for everyone at work the day before valentines day. they were a huge hit! what a great recipe. thank you so much! that buttercream was AMAZING!!!