By Lorraine of AZ on December 05, 2005
Photo by Kesewell
Photo by Kesewell
"A beautiful cupcake for Christmas -- or Valentine's Day. The cake has become almost traditional for the upcoming season and now here is an individual-sized serving to highlight a dessert tray. The recipe came from a book of cupcake recipes and decorating ideas. I'm sorry to say I know neither the name of the book nor the author but am grateful to have gotten such a great recipe! Note that the recipe for a suggested frosting is included at the end of the recipe, but any white frosting of your choice may be used. Edited to add: The recipe comes from the book "Hey There, Cupcake!" by Clare Crespo. It contains lots of decorating ideas."
Serving Size: 1 (70 g)
Servings Per Recipe: 24
"Very good cupcakes and the frosting was ok too but I've had better cream cheese frosting before. I thought the step of combining the cocoa powder with the food coloring to be ridiculous. The cocoa didn't dissolve thoroughly and I ended up with specks of cocoa throughout my cupcakes. Next time I will simply add the food coloring to the batter and add the cocoa to the flour and salt."
"I've made many cupcakes before, but I usually stick to chocolate or vanilla. I made these for a friend's birthday because she loves red velvet. It was a little more involved than a regular cupcake recipe, but the results were fantastic. The cake had great texture and was deliciously moist. They were a hit at the party! I made a double batch of the frosting and added extra confectioner sugar, which I will recommend to anyone who likes to pile the frosting high."
"I was expecting more -- tasted a little too commercially for me, not homemade enough. I thought I was going to buy one brand of cake mix, but when I got to the store, I was limited in choices b/c of the amount of cake mix required for this recipe; 18.25 over 15 ounces. I followed the instructions to the letter, just okay to me. Although I did put the mix in a loaf pan and just did the toothpick test for doneness, it was fine. The frosting for this recipe is over the top unbelievably amazing!!!!! It sets up beautifully and frosts just as nice. I had a lot frosting left over and thought I'd just toss it -- my husband said, are you crazy, we can eat that frosting with everything. He's right -- this frosting is delicious!"
"This recipe for red velvet cupcakes is awesome. I followed recipe exactly and everything blended beautifully, not sure why others had problems with the method they suggested. It tasted amazing, with that authentic red velvet taste. It was super moist and best of all my whole family loved it including my fussy 7 yr old. I wouldn't change anything."
"This IS an authentic red velvet recipe. It is red velvet, it isn't supposed to have an overwhelming chocolate taste. I've made this recipe many times and it always turns out great. But I do think I prefer it as a cake as opposed to cupcakes."
"I've made this recipe twice now. The first time, I accidentally used too much cocoa, and they ended up reminding me of Hostess cupcakes for some reason. This time, I followed the recipe almost to a T, but I didn't use as much food coloring because I didn't have enough. The cupcakes turned out really soft and fluffy. My husband said they were "exquisite". My only problem with them is that I think they could have used a tad more vanilla or cocoa, or just something to make them a little bit more flavorful. I will definitely be keeping this recipe around and experimenting with it. I'd love to see what a spice cake cupcake based on this recipe would taste like. I am already considering giving some variation of this as Christmas gifts. Thank you!"
"I agree with the review below me about mixing the cocoa powder and food coloring together. Next time I will just add in the powder with the flour and add food coloring as I mix. I also could not get the cocoa powder to dissolve completely but I will say the cupcakes still turned out great. I'm not a big cream cheese fan so I didn't make the icing. I just bought a can of vanilla icing at the store and thought it tasted great."
"it was scrumptious"
"Delicious and easy to make. I had never made cupcakes before and these ones turned out great. Loved the icing."
"I bake at least 3 to 4 days out of the week and like a wide variety of sweets. This is probably the worst cupcake I have ever made. Followed instructions to a "T" and they are hard, dull and flavorless! Son has football players over and thank God they'll eat anything, but I'm certainly not proud of these and will not recommend. I am a pretty darn good/successful baker and cook and am so disappointed at all the effort put in and for yuck!"
"I made these for Valentines day with my 3 year old. They were a big hit. The baking soda didn't seem to overpowering (imo) and they were relatively easy to make."
"Sorry but this recipe was a complete failure. Cake did not taste good nor did it even look like a red velvet cake. Had a funny taste which i believe came from the vinegar and baking soda."
"This is very similar to my red velvet cake recipe, but the mixing method is very different and I can't imagine this method makes the cakes come out right. Most cocoas are very course and need to be sifted (at least I always sift). Then there is the "add all the flour" to the egg/butter mixture before adding the liquids. This must be impossible to incorporate, and then after the buttermilk is added, you will have nothing but a soupy mess. Every recipe I've seen has you alternate flour etc. and liquids, always beginning and ending with flour. Try this method next time and note the consistency of your batter after each addition. Always nice and "pudding-like" after the flour, but always runny after the milk. I didn't rate this because I didn't actually make the cupcakes. Just going from experience. My cake always turns out delicious too, and gets many rave reviews by those who eat it."
"What a great recipe! I didn't make the paste with the cocoa and red food coloring. Instead I sifted the cocoa in with the dry ingredients. Then when the batter was made I put in the food coloring and then did the baking soda vinegar part. Turned out very yummy. I used another cream cheese frosting recipe. All of them got eating at our Christmas get together!"
"Delicious little cakes--which tasted very much like the best red velvet cakes I've eaten, without too much cocoa. I didn't mix the food coloring with the cocoa and just added it to the batter. Also used a different frosting."
"These were absolutely delicious! Loved how it looked on the cake stand! A crowd pleaser!"
"I just finished making this recipe for a Memorial Day potluck. The cake part is tasteless, sweet but that's it. There's not enough cocoa powder. I used a 1 oz bottle of red food coloring and that was more than enough. I will continue to look for an authentic red velvet cake recipe."
"Excellent! Moist and delicious!! I followed the recipe exactly as written with the exception of using only .3 oz of red food coloring. (It's all I had and didn't realize the recipe required more until I already started.) The cupcakes were a deep red color despite less coloring. I'm sure I'll be making these again!"
"I was in charge of organizing desserts for our church Christmas dessert theatre. We served 600 over 4 nights without a kitchen! These cupcakes were one of the most popular choices. They're so yummy and and they looked so pretty! People enjoyed making these, as well."