Comments on: Red Velvet Cupcakes

By: Carrie Sellman

Carrie Sellman — Wed, 06 Feb 2019 19:39:05 +0000

In reply to Theresa. Awesome, thanks for your feedback Theresa!

By: Carrie Sellman

Carrie Sellman — Wed, 06 Feb 2019 19:38:31 +0000

In reply to Jaru Harris-Kurtz. Most likely yes. But if you'd prefer to use butter over oil, I would personally use room temperature butter and follow a standard butter cake technique (beat butter and sugar together, add eggs, etc).

By: Carrie Sellman

Carrie Sellman — Wed, 06 Feb 2019 19:35:42 +0000

In reply to Carolyn O'Donnell. Yes, definitely! You would need to double this recipe to make a cake. The baking time would be closer to 25-30 minutes depending on what size of cake pan you use. We also have a red velvet cake recipe you could try!

By: Theresa

Theresa — Mon, 26 Jun 2017 08:41:44 +0000

great recipe! Tried it today! Doubled the recipe and created three 4″ cakes

By: Jaru Harris-Kurtz

Jaru Harris-Kurtz — Wed, 25 Jan 2017 17:43:35 +0000

Lindsey, could you substitute in unsalted butter, melted of course, for the oil?

By: Carolyn O'Donnell

Carolyn O'Donnell — Wed, 25 Jan 2017 15:01:45 +0000

I love this!! its so easy and look delicious, just wondering if you could put this in a cake pan and so it would be a cake instead of cupcakes. If so, how long do you recommend i bake it? Thanks xo 🙂