These turned out perfectly! I did 24 at a time (as I have 2 muffin tins) and switched top & bottom halfway through the cooking time to ensure even baking. According my calculations, 6 Tbsp. of red food coloring is 3 1oz. containers, which I thought was a lot. I just used 1 1oz. container and then put a bit of water in the empty container to swish out the remaining "red" and dumped that in the mixture as well. Worked fine and was plenty red enough for me. I did not use the frosting and will use a vanilla buttercream instead. These are for my daughter's 19th birthday at her request!
everyone loved it, and no one believed that it's homemade ! tastes like store brought!
These are fabulous! And I love having red velvet cake in a delightful cupcake size! The only issue I had with the recipe, which doesn't detract from it at all, is that the yield on this recipe is 48 cupcakes, which I think is far to many ty for 12 servings. So those calculating how many they need should take note of this. Thanks for sharing!!! ~Lorie