Comments on: Red Velvet Cupcakes

By: chelsea lewis

chelsea lewis — Sun, 08 May 2022 04:26:31 +0000

i love how it was easy to cook and the recipe even made sense. you were able to tick off all the things that you had, just to make it easier to know what you have. i’m 12 years old and i loved making cupcakes. 🙂

By: Katii

Katii — Tue, 28 Feb 2012 05:07:02 +0000

I love your recipies and your website in general, but I am so dissapointed by this post. Red Velvet Cake is NOT “just chocolate cake with lots of red food coloring.” Wikipedia’s history is also incorrect. The red coloring is/was a reaction from mixing the cocoa powder and the vinegar. Now cocoa powder is processed differently, so red food coloring is added to bring back the color. Also, while cream cheese frosting is the modern choice, the original frosting was a cooked flour frosting. (in fact: PW used the correct frosting on her red velvet sheet cake post).

I hope you don’t take this the wrong way, I really am a fan, but as a young Southern Lady I just couldn’t let this go uncorrected.

Please check out the closest “true” history here: http://www.gilttaste.com/stories/2290-the-unknown-history-of-red-velvet-cake

By: Leigh Anne

Leigh Anne — Fri, 27 Jan 2012 18:06:03 +0000

In reply to Julie T..

Thank you!! Thanks for reading and I’m glad you enjoy it.

By: Julie T.

Julie T. — Fri, 27 Jan 2012 17:49:38 +0000

In reply to Leigh Anne.

Thanks. Love your blog. I get so many great ideas from you 🙂

By: Leigh Anne

Leigh Anne — Thu, 26 Jan 2012 22:51:22 +0000

In reply to Julie T..

Technically yes they need to be refrigerated but I often will leave cream cheese out over night to soften and have used it with no problems. I have also left my cupcakes with cream cheese frosting out for a day or so with no adverse effects. They usually don’t last for longer than that. But health guidelines will tell you to keep it refrigerated.