Red Velvet Cupcakes

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Yum! I put in half the amount of the red 40 and it still looked very pretty. I also put a paper towel on the cooling rack before placing the cupcakes on them to soak up the oil from the cupcake liner. These cupcakes were delicious and moist (thanks to the cup and a half of veg oil. I'll probably make them again when I want to indulge.

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Excellent recipe with minor alterations. Eliminated the chemical of red 40 and added a little more water. It's the flavor profile not the color...could get natural red food coloring if you wanted however, not necessary these cup cakes were light, fluffy and good without it.

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Reading the reviews is definitely a good thing to do. As recommended by others, I reduced the amount of oil to 1 cup (added very slowly, and reduced the amount of red food coloring to 2 tbs. I also made 1/2 the frosting and still had some left over. Also as recommended by one reviewer, I added coffee instead of water to bring out the cocoa flavor. They came out great!

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I made the recipe and the cupcakes were flat, very tasty but they fell flat in the middle. I only bake them for 25 minutes, maybe I will try for 30 next time.

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This recipe is so good my best friend asked me to make her wedding cake/cupcakes... seriously. I did, and EVERYONE at the wedding was raving about it! Always a hit for parties, gatherings, or just becuase. However, you do have to add the oil to the batter VERY slowly. If you add it too fast, the bottom of the baked cupcakes will be extremely oily. And I usually cut the frosting recipe in half, since it makes WAY too much, even when frosting liberally!

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This recipe is awesome. I have made it several times and I am always asked for the recipe. Using an ice cream scoop ensures cupcakes are the same size. It also made 24 instead of 16.

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I don't understand some of the negative reviews of this recipe, I have been making it for years and I cannot stop getting requests for it from co-workers, teachers, and kids in my children's school. We have gotten so used to sugary artificial frosting that most people dont know what real cream cheese frosting is supposed to taste like. This is the best cupcake recipe I have ever tried!

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these were very very yummy and everyone loved them! this was the first thing I've baked by myself and the thing that i noticed was that using that much food coloring is just unnecessary. it makes them so bright red that they look very artificial. using a little bit would give a nice red color and that is all that is needed. also, with the frosting be very very careful because there is so much extra in the end. the first time i made it there was so much extra that i didn't know what to do with the remaining cream cheese frosting. 2/3 of the recipe or 1/2 of the recipe should be enough for one batch of cupcakes.

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My family and I thought that these cupcakes were great. They were moist and if you only have a hanedheld mixer with no paddle attachtment like the recipe says, that works fine also. The frosting sounded like soooooo much to me, so I cut it in half and still had a little left over. Over all, this recipe was very good and I would make it again.

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I am not an expert at red velvet so am giving this a 3-star rating due the multiple tweaks necessary to make the end result satisfactory. That being said, these cupcakes were a success at last night's BBQ party.

Based on prior reviews, I took the advise to increase the cocoa powder in the batter. I used 2 tablespoons. Also, I made sure all ingredients were room temperature, and that the oil/buttermilk/sugar step was well mixed to dissolve the sugar. Last, based upon other reviewers comments about the oil saturated cupcake papers, I placed paper towels on the cooling rack, which helped to absorb the excess oil.

I made half of the frosting, so would highly recommend that for cupcakes that 1/4 of the frosting recipe be used. The half batch for frosting would be ideal for a cake.