Red Velvet Cupcakes

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I made these cupcakes around 6 weeks ago and I followed the recipe. I used a buttermilk substitute using a cup of milk and 1 tbsp lemon juice and left for 5 mins. With the red food colouring I added a bit more because the milk mixture went pink, not red. I added a bit less cocoa because I want is batter to be really red. After baking it came out good and i didn't use the cream cheese icing but I used a 5 minute icing by Rachel Khoo. It was really delicious.

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As written, this recipe gets 1 star. I really wish I had read the reviews and hadn't just gone off of the good rating. It drives me nuts when people rate a recipe based on revisions they made! The recipe says 15 but it made 20 cupcakes. The first batch of 12 came out SUPER dry after 22 minutes. I had the timer set for 25 but they looked so overcooked I had to check them. I set the timer for 15 minutes with the second batch of 8 and they were almost done. I took them out at 18 minutes. They still weren't as moist as I would like but at least they weren't hard around the bottom and sides. At 18 minutes I give them 2 stars. Anyway, I'm going to make some tweaks and try again. I'll double the butter and maybe halve the cocoa (red velvet should have a hint of chocolate; this recipe calls for way too much. I'll probably check them at 15 minutes and go from there.

The frosting was good but I think next time I'll stick to my tried and true Ermine frosting when making red velvet.

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I made this recipe for Halloween yesterday. The cupcakes came out dry even though I only baked them for 22 minutes. They lacked flavor, perhaps it needed more cocoa powder. The color on the red velvet was brown and the red food coloring did not help much. The frosting I did not like; it tasted too buttery and sweet. Perhaps adding less butter would do the trick. I love Ina and I think she is a great entertainer, but this recipe was bad. I was embarrassed to serve these to my guests.

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I used this recipe for my child's 2nd birthday party because of the good reviews, but was very disappointed. The amount of cocoa powder in this recipe makes the cupcakes brown - no amount of food coloring could make them red. The taste of cocoa is overpowering in the cake. The frosting is creamy, but so sweet you'll have diabetes by the time you're done. The children didn't even enjoy them much - some were left unfinished, and no one went for seconds. I am a fan of Ina's cooking, but this recipe was a flop.

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This recipe was delicious. I add a half stick of butter to ensure it would not be dry. It was a hit at the party! I also only baked them for about 22 mins and they were super moist.

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I made this recipe for the first time today. I didn't have cupcake liners, and didn't want to grease the pans for I feared they'd stick anyway. I made one 9-inch cake with this batter. The cooking time was longer than 30 minutes (about 50 minutes. The recipe for the batter and for the frosting was easy to make. My husband tried out the cake and enjoyed it. We didn't think it was dry at all, and he loved the frosting. I thought it tasted buttery, and I'm not sure if I didn't blend it in well. I didn't see any chunks of cream cheese or butter. Perhaps the recipe asked for too much butter...? It was a great tasting cake and plan to make it again.

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THESE ARE TASTY! Easy to follow instructions and there is a video. These have been my daughters favorite, until now I couldn't find a recipe that she liked! She graduates Boot Camp today and I decided to give it one more try. Thank you Ina!! How great are you? These were a great hit!

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This is an amazing cupcake recipe! The cakes were moist and rich and the frosting was delicious. For a little zing, add a dash of lemon extract to the icing.

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This is a great recipe! My first time and they came out great! I will say by reading other reviews that it does make 24cupcakes, in order to get that amount i used an ice cream scoop. The baking time for me was about 22min. With the frosting I found that I had a lot more than I needed. But then again i'm not someone that likes a whole lot of frosting just enough to cover the top. They were very moist and firm. I would recommend it to anyone. It was the best red velvet cupcake I've ever had!

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Despite other reviews, I did not find these dry at all. They were light and fluffy (very cake like, had a nice firm texture on the outside but were still moist in the middle. I did find that I made more cupcakes than the recipe called for, and had to reduce the baking time to approximately 22 minutes. My husband thought they were great and mentioned that they had more of a rich chocolatey flavour than other red velvet cupcakes I've made...and he"s eaten a few in his day!