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Thanks all :) I agree X4 aswell, just please note that I did use granulated sugar for the last cake. :) Im still tied with the frosting though. Some say cream cheese is the traditional, while I read in many other places that boiled flour and milk was traditional. I guess I'll still have to...

And Annie, thanks for the link, a real interesting read. Might have to make a half scale again and try it.

At school, heard some raves, and some, well (not too good reviews). Here's a little overview of my experience: Paula's recipe (exact recipe) was pretty much tasteless, and too greasy that, after 1 hr outside the oven, the cupcake cups became extremely stiff (However, I agree that I screwed...

oh, Paula's uses Vinegar too :) I just finished my Red Velvets, they turned out a bit pink (not too sure why :D, It was pink before I added cocoa, and after 1.5 tbs of cocoa, it was still the same color, so I don't think cocoa really changed the color much.) I altered the ingredients to as...

To be honest, yesterday I tested with Blue food coloring. I brought up the cocoa to 1.5 table spoons. I didn't see any change in color though.

Yay :) Did a couple of experiments I killed myself as I haven't had proper meals today (breakfast was just rushed egg, lunch was a mixture of pasta, ham sandwich, 2 mac and cheeses, lindor chocolate (crushed), cupcake frosting etc.. put together and eaten as a bet. That's about it. So when I...

:) Cory, thanks for your input, it's been helping me loads! In regards to the butter used in Paula D, I was referring to the oil (I see that you have corrected it with your previous comment :D ), but I'm seeing a 3/4 cup butter in recipegirl's and 1.5 cup oil in Paula's. I guess they're pretty...

So, the above quote still stands, however, my eye caught another recipe: Red Velvet Cupcakes | recipegirl.com So now it's Paulas: Red Velvet Cupcakes with Cream Cheese Frosting Recipe : Paula Deen : Food Network vs the recipegirl: Red Velvet Cupcakes | recipegirl.com Im not seeing...

Sweet! So ill try small servings of each. Do you think water may be a temporary substitute for the coloring? (adds the moisture, but not the colors, as I don't have much on hand and would like to use those for the final product)

I realize this, so I went on to reading the comments; Most 5-star ratings have altered the recipe to: 2-3 tbs of Cocoa (more chocolate) cut the oil use by .5 of a cup (less oily) added .5 cup of buttermilk (makes up for the lost oil, and allows to take care of the cocoa) The 1-star ratings...

I have decided to go with Paula's myself! And thanks for the welcome :) Anyways, I was thinking to myself, Would I rather use Vegie oil or substitute it for melted butter? What do you think? And what's your opinion on knocking the cocoa powder up to about 2 - 3 teaspoons or 1 table spoon...

Before we go off on how you can't virtually taste the baked goods, I want to ask which you think would taste better, or which you would follow personally. Here are my options: Red Velvet Cupcakes « Baking Bites Cupcakes - Red Velvet Cupcakes Recipe from WomansDay.com Cupcakes: Red Velvet...