Comments on: Red Velvet Cupcakes with Cream Cheese Frosting Recipe

By: Christina Y

Christina Y — Wed, 10 Mar 2010 15:43:34 +0000

What if I don’t have cake flour, do I still have to put 2 1/2 cups of all-purpose flour? Does it mean a different to add a vegatable oil into the cupcake?

By: joni

joni — Sun, 28 Feb 2010 18:31:27 +0000

I have made your red velvet cake multiple times and it has turned out great (and delish!). Just this past week, I doubled the recipe to make both a cake and cupcakes. Once again the cake came out great, but the cupcakes fell flat in the middle. What did I do wrong? I googled why cupcakes fall and one possibility is that I over mixed. I did let the mixer run while I got the cupcake liners in the pan, but considering that the cake came out ok, I don’t really think that this would be the problem. I also filled the cupcakes 3/4 full (maybe that is too much?). Also, my 6 year old did open the oven when they were first put in, but like I have said before, the cake still came out ok. The cupcakes were put on the center rack (and only cooked for 20 min), while the cakes were on the bottom. The cupcakes still came out moist and tasted great, but were a little embarrasing when I brought them into work and it looked like someone sat on them! Anyone have any ideas of what I need to do next time to make them look like the pictures that are posted?

By: Getting my baking qi back « My Digressions

Getting my baking qi back « My Digressions — Tue, 16 Feb 2010 04:51:58 +0000

[...] The recipe I used is one that comes highly recommended from a co-worker and can be found here. [...]

By: Red Velvet Cupcakes for Valentine’s Day « The Fuzzy Times

Red Velvet Cupcakes for Valentine’s Day « The Fuzzy Times — Sun, 14 Feb 2010 19:16:22 +0000

[...] can find the original recipe here. This recipe can also be turned into a cake, which is also shown and beautifully photographed on [...]

By: Tracy

Tracy — Fri, 12 Feb 2010 04:18:50 +0000

I tried a red velvet recipe earlier this week that was ok but not quite what I was looking for and definitely not spectacular enough to share with others! This recipe, however, turned out fantastic. The only change I made was halving the food coloring. I didn’t have (and didn’t want to spend the money) for two bottles of the stuff. They’re still a vibrant red color. Thank you for making me look like a pro!

By: 20 Valentine’s Day Sweet Treats : TipNut.com

20 Valentine’s Day Sweet Treats : TipNut.com — Thu, 11 Feb 2010 18:39:53 +0000

[...] Red Velvet Cupcakes with Cream Cheese Frosting Recipe: At first I was going to try a version using less red food coloring than the cake recipe, but at the last minute I decided to stay true to the original. These aren’t pink, they aren’t reddish-brown, they are a dramatic RED, perfect for Valentine’s Day! And in addition to the beautiful color, these little cakes are light, tender, and downright delicious! Recipe from Pinch My Salt. [...]

By: Red Velvet Cupcakes « the delish dish

Red Velvet Cupcakes « the delish dish — Thu, 11 Feb 2010 01:02:22 +0000

[...] recipe adapted from Tartelette and Pinch My Salt [...]

By: Sam

Sam — Wed, 10 Feb 2010 18:32:55 +0000

Thanks for the recipe, they turned out great.
I’m not sure why some fellow UK residents are having trouble finding buttermilk. Every supermarket I know stocks it. As do most small local shops..

By: The Great Cupcake Experiment of 2010 » Alliwell Studios

The Great Cupcake Experiment of 2010 » Alliwell Studios — Tue, 09 Feb 2010 16:05:54 +0000

[...] scouring the internet, I found a seemingly delicious recipe for red velvet cupcakes with cream cheese frosting. While I may not be a cake fan, I do like some good frosting and this seemed like a winner. If [...]

By: FOOD « glamorous in retrospect

FOOD « glamorous in retrospect — Fri, 05 Feb 2010 16:43:24 +0000

[...] Red Velvet Cupcakes with Cream Cheese Frosting: Cliché, I know, but they are so good that I don’t care. It makes me a little sick to put so [...]