Not-so-Red Velvet Cupcakes with Cream Cheese Frosting

Yield: 2 1/2 dozen cupcakes

Cook: 50 minutes

Treat yourself to these delicious Not-so-Red Velvet Cupcakes with Cream Cheese Frosting. [caption id="" align="aligncenter" width="550"] Not-so-Red Velvet Cupcakes[/caption] I might have been a little delusional when I made these...

5 Responses to “Not-so-Red Velvet Cupcakes with Cream Cheese Frosting”

  1. #
    claire — November 10, 2010 at 8:54 pm

    sorry about the red color… thats a bummer!

    I also add choc chips to my red velvet cupcakes- YUM!

  2. #
    whozyerdanny — November 11, 2010 at 12:58 am

    I use color which I purchase from and indian/asian market. I find them to be much more vibrant than the stuff made here.

  3. #
    Karen — June 14, 2016 at 7:13 pm

    Tessa if making recipe as stated with Wilson red gel food coloring will batter be the deep red of traditional red velvet? Making for bridal shower and red velvet with cream cheese frosting is my future daughter in laws favorite. Thanks!

  4. #
    KareninStLouis — December 26, 2016 at 1:04 pm

    From what I have read, the reddish tint comes from the effect of the interaction of the baking soda and vinegar on the cocoa. However, this is impeded if you use Dutch processed cocoa. Nonetheless, the artificial bright red does require artificial food coloring.

  5. #
    Aleen Eidinger — February 7, 2017 at 5:14 pm

    I have made beautifully red velvet cupcakes with pureed beets. You must roast them rather than boil so they don’t bleed out all their color. One of Paula Deen’s sons has a recipe. They are good…a little earthy, but good.

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