Red Velvet cupcakes

Hello my fellow bakers and cake artists-
I have a red velvet cake recipe I have used but do not like how dry they get once baked. Anyone have a really good red velvet cake/cupcake recipe that they love?
Thank you for any suggestions or help.

Richard Cronin

cupcakes red velvet



This recipe was copied from McGreevy Cakes:

Moist Red Velvet Cake

Recipe type: Cake
Cook time: 30 mins Total time: 30 mins
Serves: This recipe fills two, 8″ round pans, 3″ deep, exactly.

This is a recipe from WAAAY back that is super moist and delicious! It is hands down, my husband’s favorite cake. It’s not overly sweet, and is perfect when paired with a cream cheese frosting or even vanilla or chocolate buttercream. Though made from scratch, it’s not quite ideal for carving as it’s not as stable as other recipes, but is perfect for traditional, non carved tiers. SOME GUUUUD STUFF RIGHT HERE, I TELL YOU!
5 cups all purpose flour
4 cups granulated sugar
2 Tablespoons cocoa
2 teaspoons salt
2 teaspoons baking soda
4 whole eggs
3 cups vegetable or canola oil
2 cups buttermilk
2 Tablespoons white vinegar
2 teaspoons vanilla extract
4 oz. red food coloring
Preheat oven to 350 degrees.
Grease and flour your pans AND line your pans with parchment paper for this one, guys!
Lightly stir eggs in a medium sized bowl.
Add the remaining liquid ingredients (oil, buttermilk, vinegar, extract and food coloring) Set aside.
Add all of the DRY ingredients (first 5 ingredients) into a different, large bowl (I use my mixer bowl for this) and stir with a wire whisk until just mixed.
Add the wet ingredients (in the medium bowl) to the dry ingredients bowl and mix on medium-high speed for one minute.
Fill your pan(s) about ¾ full.
Bake at 350 degrees for @ 30 minutes or until inserted toothpick comes out clean.
Let the cake(s) cool in the pan(s) until the pans are not too hot to touch them, then run a knife between the cake(s) and the side of the pan(s) to loosen them, and remove.
Wrap your cakes in plastic wrap to seal in the moisture until your ready to use them!
*Just a note here, 4 oz is A LOT of food coloring. I usually add WAY less, and while it makes it less red, it is no less delicious… and I don’t have SEVERE guilt about adding so much food coloring to my cake. Also, you can change this color to anything you’d like…blue, green, pink… WHATEVER.

Also, I know it calls for a lot of oil, but that’s what makes it so moooooist. Some people HAVE added less oil with success, though. :)

Sue's - Dream Cakes

Hummingbirds Red Velvet Cupcake recipe is online…amaaaaaazing! :)

June ("Clarky's Cakes")

I also have used Shawna McGreevy’s recipe. Except I don’t use red food colouring, but beet juice. I also add a few mashed cooked beets..