Red Velvet Cupcakes

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..... made 2nd batch - weighed the sugar and flour - they are amazing...

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I decided to make 1-1/2 times the recipe so I could get 24 cupcakes. Well, after filling 30 regular size cupcake liners to within 1/8" of the rims, I got 22 more mini-cupcakes too! They all baked up beautifully with nice high rounded tops.
As for the frosting, I agree with others that it is an overly generous recipe. I stuck with the original amount prescribed for the 16 and piped it on very generously---yielding 4-1/2" to 5" high finished cupcakes. In the end, after frosting ALL the cupcakes, I still had what I estimated to be approximately a 16-fl. oz. container full of frosting. It was a shame to dump out that much frosting.
These turned out exactly as I had hoped and they were a huge hit for the family Christmas gathering.

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I just made these cupcakes and they are awesome!! Moist and light. Perfect with the frosting. I cut the frosting recipe in half. They are perfect. I made 24 cupcakes! I love them.

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These were the BEST cupcakes that I have ever had....EVER.....

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Made these cupcakes, little dry and not much flavor. Also a little dense. I was looking for a moist cupcake and I didn't get that and will not be making these cupcakes again. I too found this recipe in Bobby Flay's throwdown cookbook. I am an experienced baker and cook and I know a good recipe and this is not a good recipe. Sorry!

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AMAZING cupcakes. First attempt and all the guys in my office ate them up within 15 min. I forgot to add the Vinager but really it didn't matter. Yes you make a TON of cream cheese frosting but Boy is it good!! I wish they would have set the page up better because it doesn't make sense about the directions then ingredients then process a bit confusing but I made it work!

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I really didn't like these cupcakes. They had no flavor; they just tasted sweet, but no depth of flavor. I loved the frosting but it overpowered the tasteless cupcake. I also didn't like the consistency of the cake. Although moist it had a spongy unappetizing texture. In sum, not worth all the calories!

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Agree with smusplotch. After reading some reviews, I made about 2/3 less of the frosting than the recipe called for. It turned out to be more than enough for the cake batter. Also, I thought the batter was way too oily. I mean, afterwards, when I lined them all up on paper towels, there was a huge ring under each. I don't think a cupcake should have the consistency of pudding. However, I'm not going to lie- these were delicious. I would just make 1/3 to 1/2 the amount of frosting advised (depending on how much frosting you like- I made about 1/3 of the size and still had plenty and also lessen the veg oil for the batter.

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A tasty little cupcake but a word of caution. The yield of cupcakes was 21 (not 16 and I had TWO CUPS of frosting left over. I mean, seriously . . . the frosting called for one POUND of butter and one-and-a-half POUNDS of cream cheese and two POUNDS of powdered sugar? For 16 cupcakes? Split the frosting recipe in half and you'll have more than enough. (My husband said the frosting was a bit too "cream cheesy" but that's his personal taste.

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I've made this recipe a dozen times...mostly as a cake....ever since the Throwdown aired. If they are not turning into the best red velvet ever then its YOU!!! You have to measure out everything exactly and pay close attn to the directions. I used the wrong oil once & it didn't work....the wrong flour- didn't work.... so trust me its you. Everyone who has ever tried this CAKE loves it & says I should sell them. I follow Teri's recipe and it WORKS!!!! Making sum today for my 4 yr old to take to class for her birthday.