I rated 4 stars as is, because I made several modifications to this recipe. I made the same subs as others, (cake mix, chocolate pudding, 1c sour cream, 1/3c oil, 3 eggs, 1/2c water, 1tsp vanilla) but also suggest adding 1-2Tbs cocoa powder (depending on how much chocolate flavor you want). I also added 1oz. Red Food Coloring. I make cupcakes because I can freeze some and eat a few right away. These cupcakes were perfect, and that's according to someone who loves Red Velvet cake, and his co-workers. I frosted these cupcakes with White chocolate cream cheese icing (I used the icing from the "Carrot Cupcakes with White Chocolate Cream Cheese Icing" recipe found on this site (minus the orange extract, 4oz chocolate, 16oz cream cheese and 4Tbs heavy cream). These cupcakes were fabulous and this recipe was a big hit, and in no way felt like the science project that a traditional Red Velvet Cake recipe may have been. *Note: You should not freeze cream cheese icing, so if you intend to use this icing and freeze cupcakes you will need to freeze cupcakes without icing and make fresh icing when u want to thaw them later or make a different icing that you can also freeze.
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I rated 4 stars as is, because I made several modifications to this recipe. I made the same...