Red Velvet Cupcakes

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Very easy recipe to make. The cake is very moist and the icing soft and creamy. I ended up making more that 16 cupcakes (24 but everything else was perfect.

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The people blasting this recipe are out of their minds.. Come back to planet earth people..

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this is a horrible recipe. i did everything the recipe told me to and they ended up being cooked for wayy too long, it ended up making way more than 20 cupcakes and there were pounds of frosting left that was just wasted and thrown away. plus i prefer recipes that do measurements in cups not pounds or ounces.

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I can't believe how many bad reviews there are! This is my number one requested cake. It is moist and delicious. I sell more RV than anything else! I will be making a 3 tier engagement cake in 2weeks using this recipe. I have a dozen cupcakes sitting in my fridge right now for delivery tomorrow and I sold 4 dozen mini's today! I have NEVER had a bad review. I've been told that "my" red velvet is better than Cake Man Raven! All I did was follow the recipe!

I always weight out my ingredients which can make a world of difference. Baking is science, being just a little off with one ingredient can make or break it. I've made this as a cake, cupcakes, mini cakes, you name it! Another key is to mix the sugar, oil & buttercream for a while so that the sugar really dissolves. Eggs should always be at room temperature when baking. I make my own buttermilk using organic whole milk and vinegar. Buttermilk sold in stores is usually fat free which can also make a difference.

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This is the worst cup cake recipe I have used. Way too much oil. The moment I poured all the oil, I realized something is not right. Sure enough the cup cake come out horribly OILY. I wasted my time doing this and ended up throwing away the cupcakes. I should have read the reviews before I started. I am sorry but Food Network should pull this recipe out or get it fixed. I followed the recipe because I trusted Food Network. Bad. Very Bad!!!

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Not having made red velvet cupcakes before, I thought this recipe was excellent. Granted, you need a food scale but every kitchen should have one. They are quite inexpensive at $10-$15. I recommend getting one with "on/off" and "tare" features for battery saving and accuracy. THANK YOU FOR THE TIPS such as adding a few drops of blue food coloring to enhance/deepen the red, increase cocoa powder to 2 Tablespoons, and halve the icing recipe. Using a standard ice cream scoop, I made 18 consistent sized cupcakes.

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The cream cheese frosting is so good but the cake is a little oily

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This is a wonderful recipe however you do need to follow it exactly. Using a scale is very important, I dont bake much but I do realize that when I bake I must follow the recipe. When Icook I do my own thing. Enjoy everyone these cupcakes are GREAT!!!!

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To everyone that is having problems: are you measuring your ingredients or are you weighing them? When it calls for 15 1/2 ounces of flour that doesn't mean get you measuring cup out and hit that 15 1/2 mark. You need to use scales.

When you are using a measuring cup, you are measuring volume, or how much space it takes up. When you use a scale you are measuring how much it weighs.

Think about it, 15 1/2 ounces of flour weighs the same no matter how much I shake, stamp, or tap it. But measure it in cups, then shake it, and there is more room. Tap it on your counter and there is even more room. Add more flour to fill it back up to the mark. Is that the same amount as before?

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Okay, these cupcakes are HORRIBLE! They use way to much oil and they are like spongecake and yet not even a spongecake, plus not even enough flour!! I checked the recipe over and over again it didn't work, way to liguidy. They need to add to and make this a better cupcake because you really would want to eat this for an enjoyable dessert. If this was on Cupcake Wars it would not win. I sure Bobby Flay won this one. As for the frosting, way to much, I ended up using a frosting from the Joy of Cooking.