RED VELVET CUPCAKES
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Ratings & Reviews view more
The taste was out of this world, delicious. The texture was very fluffy and spilled over in a wide way, not in a domed way, so they were pretty ugly. I should have put less batter in the liner, but I like a domed cupcake. I filled the liner about 75%. Though chocolate chips aren't traditional in RV cake, they made these spectacular. I liked the color of these as well, which was a deeper, less vibrant red from the chocolate cake mix.
this is an amazing recipe -- it is easy to make -- the taste is wonderful -- they baked up level across the top with little muffin tops looking much like my waist line-- hahahaha -- yeah not funny :) but the texture was soft and luscious -- taste as i said was spectacular -- made it as written except for using one half the amount of wilton no taste red food colring -- it was perfectly red enough -- i would bake these again for family but they were quite soft so they might not be the best for a wedding or big celebration -- but if you can get past that they totally rock -- i mixed a couple tablespoons of the powdered cake mix with the chocolate chips so the chips would stay suspended in the batter -- that went well -- great great recipe -- maybe i would cut the oil by half so they were not quite as soft and lucsious to make them more sturdy for a large order -- but as is is way perfect too -- fabulous recipe
Hi, I'm new to baking and this may be a stupid question but can you also use this recipe for a cake? I've got an order for a red velvet cake (3 layer) and am looking for a good recipe. Do the mini chocolate chips melt during baking? It sounds delicious to me but I'm just wondering what the texture is at the end and if it would be different if I used it for a cake instead of cupcakes. Approximately how much does it make?
Thanks for sharing and looking forward to your reply!
Yes, this does work just fine for a cake. The recipe is absolutely delicious (I don't care for Red Velvet cake usually) and I can't stop eating it!!! The chips do not melt during baking but add to the moisture, simply yummy!!!
Okay, I have a different question too. I'm a cookie girl, no cakes - no cupcakes. I've had a request for Red Velvet COOKIES. Kind of like Whoopie Pies, but this customer wants them heart shaped. So, I just whipped up a box cake mix, with 2 sticks butter and 3 eggs and spread it out in a wide, shallow-edged cookie sheet. I baked, cooled and cut them out with a cookie cutter, frosted inside and placed together. They promptly fell completely apart while sampling. Do you have any suggestions on how to make YOUR recipe sturdy enough for 'cookies'?
Oh, I want to add that I used the box mix cheat just for testing.
IS THE MIX SUPPOSE TO BE SO THICK ?
which cake mix do u prefer... because betty croker already comes with pudding in the mix.. please advise
sanasim if the recipe calls for "plain cake mix" that means no pudding included which would only work for Duncan Hines as BC and Pillsbury contain pudding. HTH
I typically put pudding in the mix regardless of what brand of cake mix your using. It can't help for it to be more moist! :)
I typically put pudding in the mix regardless of what brand of cake mix your using. It can't hurt it to be more moist! :)
do you know how the sprinkles frosting is made? the consistency and the smoothness is incomparable! but it still looks very manageable
I too have used this recipe but left out the chocolate chips. I used Sprinkles cream cheese frosting and got many compliments...
and... living where they do not offer box cakes mixes..... still need a recipe lol
I know this is an ancient post but I have to ask......Roosterdog, just curious where u live that u can't find box mixes?
Would love to know the specific brand of cake mix(es) LeanneW & K8memphis used?