Red Velvet Cupcakes

  • TheCakeBaker Posted: 03/14/10
    Worthy of a Special Occasion

    I was really excited to make these, because i love red velvet cakes. But they didn't turn red after putting double the amount of food colouring in. And they were really dry and tasted too strong of cocoa. Defiantly wouldn't make again!!! But the frosting was really nice.

  • Nams92 Posted: 02/07/10
    Worthy of a Special Occasion

    These were awesome! We made them in heart-shaped cups (from Reynolds) and they turned out adorable! (The recipe made 20 cupcakes instead of 16... and we had loads of frosting leftover.) Will definitely make again!

  • KarenR47 Posted: 02/14/12
    Worthy of a Special Occasion

    Didn't taste anything like red velvet cupcakes. It didn't turn red either, it looked more orange. I gave it 3 stars because they were still pretty good.

  • LauraJHart Posted: 02/14/12
    Worthy of a Special Occasion

    They where moist and everyone loved

  • Nagoya Posted: 02/09/13
    Worthy of a Special Occasion

    The traditional red velvet cake is made with buttermilk, and baking soda. I am sure these are good cupcakes, but i doubt they would have the classic taste, as the buttermilk and baking soda really makes a huge difference. Also, my traditional recipe doesn't have the two extra egg yolks.... aside from affecting the traditional taste, that could explain the orange color...

  • HannahC1993 Posted: 07/28/14
    Worthy of a Special Occasion

    Amazing! They came out perfect and tasted great and were a perfect red! People thought I made them from a box!

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