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.
-
TheCakeBaker Posted: 03/14/10
-
Nams92 Posted: 02/07/10
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
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
They where moist and everyone loved
-
Nagoya Posted: 02/09/13
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...
Daily Specials
Classic Steak House Filet Mignon
advertisement
