Red Velvet Cupcakes

This was the best cupcakes I've ever made. I had to use a Chocolate cake mix instead of the red velvet. The result was a wonderful, moist cupcake and the icing was not overly sweet. I added vanilla extract. Everyone at the Church dinner loved them.

Loved this recipe and so did my friends & family! The frosting tasted so yummy. I think I used a little more than 4 cups of powdered sugar and it started to get too thick. I added a little milk and it came out nice, the cool whip just made it a little lighter which made it easier when piping the frosting. The frosting wasn't too sweet which was nice. The addition of pudding really kept the cakes moist!

I loved this recipe and so did my family. It was simple and fancy! I made them for a Valentine's Day treat but would make them anyday of the year. Be creative and change the flavor of the cake mix.

This recipe was so easy and the cupcakes turned out awesome! They were a huge hit, no one expected the surprise inside. I will definitely be making these again.

These cupcakes are so awesome! On top of that they were easy to make and look elegant. They were a huge hit!

These were very good. I used sugar free chocolate pudding mix and didn't notice any odd flavor. The cupcake was very moist. Unlike the other viewer, I didn't notice the pudding making the cupcakes taste different or have a different color. The icing was yummy, too (I also added some vanilla). However, they were pretty runny with the addition of cool whip so it might have been better to ice the cupcakes once they cooled. My icing ran down the sides a bit. Overall a yummy cupcake.

These are barely worth the effort. The pudding mix made the batter super thick so it took a long time to pour into the muffin cups. There is enough batter for more than 24 cupcakes and also too much frosting (I'm using the leftovers as a fruit dip). The frosting is way too sweet. Also, the cupcakes just taste like plain, old chocolate cupcakes-not red velvet at all. They're acceptable, but one is enough because of the sweetness. They do look nice though-even without the chocolate curls on top (which are definitely not necessary as far as taste). Tip: check the cupcakes before the minimum baking time on the box. Mine were done four mins early.

These taste FANTASTIC!!! Follow the
directions and they are flawless. Instead of
the white chocolate curls I decided to melt
some semi sweet bakers squares in a ziploc.
Snip off the end and made a chocolate
drizzle over the tops. I also made some
chocolate heart accents by lining a small
cookie sheet with wax paper & drawing hearts
with the melted chocolate in ziploc bag. Pop
the sheet in the fridge for about 10-15
min., peel them off the wax paper and topped
each cupcake with heart accents. You have to
work fast b/c they do melt quickly at room
temp. and body temp. (I used a rubber glove
to handle the choc. accents). Pop the
cupcakes back in the fridge & keep them
stored in the fridge. My husband downed 4 of
these in one sitting they are *THAT* good.
:o) Here's a picture of what mine looked
like afterward, these are sooo yummy!
http://i8.photobucket.com/albums/a9/Butte
rflyIsis/Other/2010-02-14195244.jpg

These cupcakes are easy to make and my family loved them. I especially liked the homemade icing and I did add 1 tsp of vanilla to it. Everyone was surprised to see the icing in the middle and it was easy to do!! Thanks, it was nice to give something like this to my family for Valentine's Day.

I forwarded this to my niece in TX & she wrote "Thanks for forwarding me the recipe. I made them tonight and they are awesome...definitely a hit! :)" She has 4 young children & is a busy mother & wife. Thanks!