Reviewed: Feb. 2, 2012

I just made these awesome cupcakes! Typically my thoughts on red velvet are too dry or too rich. These were perfect. The only adjustment I made was adding a tad more oil to the cake mix recipe to balance out the extra dry ingredient (pudding mix). This cupcake and icing combo... Perfection!

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Reviewer:

mamawyso

Reviewed: Jan. 14, 2012

This was a really good recipe. Couldn't find any white chocolate little stuff for top so we used white chocolate chips.

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3 users found this review helpful

Reviewer:

Kiowana

Cooking Level: Expert

Home Town: Sumter, South Carolina, USA

Living In: Pleasanton, California, USA

Reviewed: Dec. 29, 2011

Made this as a full on cake recipe just yesterday and threw it out. I'm a baker/cake decorator and thought to use a new recipe to see how it would turn out. It's ok as a starter recipe, but definitely needs a lot more tweeking before I can honeslty call it "Delicious!". It was a bit blah/imitation tasting and lacked that genuine red velvety goodness (those who have actually had a fabulous red velvet cake know what I mean). I would have to agree with another reviewer who said that the boxed red velvet cake mix is much better than this one. :(

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Reviewer:

Liz

Home Town: Fayetteville, North Carolina, USA

Living In: Waldorf, Maryland, USA

Reviewed: Dec. 25, 2011

My family loved them. Didn't add the cool whip to the frosting it was still good

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Reviewer:

Magical_Elf

Reviewed: Nov. 26, 2011

Excellent, moist, easy cupcakes. The only change I made was due to the fact that when I made the frosting, I realized I didn't have any Cool Whip. So I just made a traditional cream cheese frosting. It was perfect, and everyone loved these cupcakes.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Nov. 23, 2011

don't overbake!

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Reviewer:

k_mom5

Reviewed: Nov. 15, 2011

Very good & very moist! Big hit at a fundraiser at my husbands work!

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Reviewer:

Jodi668

Cooking Level: Intermediate

Reviewed: Oct. 24, 2011

These cupcakes were delicious and moist. The pudding added to the recipe. I also used strong, brewed coffee instead of place of water. For the frosting, I mixed the store-bought "cream cheese" frosting (which is too sweet) with real cream cheese. It was wonderful!

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Reviewer:

ta2kitty

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Cooking Level: Intermediate

Home Town: El Centro, California, USA

Living In: Desert Hot Springs, California, USA

Reviewed: Sep. 8, 2011

The cake is rlly soft and moist, and tastes more like a chocolate cake until u refrigerate them. Also the icing is very sugary, use it sparingly or ull get overwhelmed by the sugar. Good recipe! yumm * I refrigerated the cupcakes and they taste way better! * chill the icing in the freezer before putting it on the cupcakes! it makes it thicker...

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