Comments on: Magnolia Red Velvet Cupcakes

By: Ren

Ren — Thu, 23 Feb 2012 00:24:23 +0000

Yes, you can! My mother used this recipe to make a 3-tier wedding cake! Go for it. Just turn down the heat a little and cook it for longer. If you cook at too high a temp, the sides will rise as it cooks fast and the middl will sink.

By: Mini Christmas Cupcakes «

Mini Christmas Cupcakes « — Sun, 25 Dec 2011 08:11:55 +0000

[...] used the red velvet recipe from this fantastic blog: http://tastedbytwo.com/2009/06/23/recipe-magnolia-red-velvet-cupcakes/ This recipe has been my staple for the past few years; it works for full sized cakes, wedding [...]

By: Bunny

Bunny — Thu, 15 Dec 2011 23:59:04 +0000

Oops just noticed it is in celcius..

By: Bunny

Bunny — Thu, 15 Dec 2011 23:57:55 +0000

Is the backing temp correct 175 seems low.

By: alice

alice — Wed, 14 Dec 2011 06:12:24 +0000

Can someone confirm that I can make this as a whole cake? The ones I have seen have layers and icing between each layer – would this recipe work for that? My girlfriend is finally back from the US so as a celebration, am baking her birthday cake.

By: Jackie

Jackie — Tue, 04 Oct 2011 06:37:46 +0000

I have one of the Magnolia’s books that this recipe comes in and it is written as a regular cake. I forget how long it says to put it in the oven for (a lot longer than cupcakes I imagine) – just test with a skewer

By: Emily

Emily — Fri, 29 Jul 2011 03:54:45 +0000

Also I use white wine vinegar instead of cider vinegar, half pillar box red food dye and half cochineal to get a pinkish tinge in the cupcakes and regular full cream milk not organic. they turn out perfect every time but I usually have to cook them for 30min not 20.

By: Emily

Emily — Fri, 29 Jul 2011 03:35:46 +0000

This is the third time I’ve made this recipe and it’s divine! All my friends attempted to make red velvet cupcakes after I first used this recipe however I did not give it to them and theirs turned out below average!! this recipe is my secret weapon and I call them my Famous red velvet Cupcakes…

By: Monique

Monique — Wed, 27 Jul 2011 04:56:30 +0000

Hi, I made these today and they look great – the red is deep and true. I made note of others’ comments about the cake spilling over and didn’t overfill my patty tins, meaning I made an extra 10 cakes. I also followed another suggestion and added a splash of lemon juice to the milk. Thanks so much for the recipe. Off to try and get food colouring off my hands!

By: aajs

aajs — Wed, 13 Jul 2011 05:48:41 +0000

These look divine! Can the recipe also be used to make a cake? I have a smallish butterfly shaped tin that I would like to use, and can always use the excess for cupcakes.