only have devils food mixes..Can I make into Red Velvet...How?

You can just add a small bottle of (no-taste) red food coloring and you’ve got it! :) Hope that helps.

Thanks Sarahbeth3..I appreciate that..I didn’t really want to make scratch..always so dry…

I can totally relate. :)

President’s Choice now makes a red velvet cake mix. I have yet to try it but I usually like their product. That might be an option, I saw it last week at the Superstore and save easy. Let me know how the red coloring in the devil’s food works out, that is a great idea. I hate making red velvet from scratch I find it is always too flat…

Thanks Tara..I never knew that…And I do shop superstore all the time..I will have to go look but for now I think the red coloring will work since I have a large bottle of Americolor Super red.

Here is a recipe I used once but for for cake and not cupcakes. It’s so moist so not sure if it’s heavy enough for cupcakes.

1 (18.5-ounce) package plain butter recipe golden cake mix
2 ½ tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1 (1-ounce) bottle red food coloring
8 tablespoons (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 tablespoon distilled white vinegar

1.Place rack in the center of the oven and preheat oven to 350 F. Lightly grease 3 9-inch round cake pans with shortening, then dust with flour. Shake out excess flour and set the pans aside.
2.Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, vanilla, baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until ingredients are incorporated, 1 minute. Stop machine and scrape down side of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping the side of the bowl again if needed. The batter should look well-blended. Divide batter evenly among 3 prepared pans, about 1 ½ cups batter per pan, smoothing the tops with rubber spatula. Place pans in the oven. If your oven is not large enough to hold 3 pans on center rack, place 2 on that rack and one in the center of the rack above.
3.Bake cake layers until they just start to pull away from the sides of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The layer on the higher rack may bake faster so test it for doneness first.
4.Transfer cake pans to wire racks and cool for 5 minutes. Run a dinner knife around the edge of each layer and give the pans a good shake to loosen cakes. Invert each layer onto a wire rack, then invert it again onto another rack so the cakes are right side up. Let the layers cool completely. Make frosting.
5.To assemble the cake, transfer one cake layer, right side up, to a serving platter. Spread the top with some of the frosting. Place a second cake layer, right side up, on top of the first and frost the top. Repeat this process with the third layer. Frost the side of the cake with a thin coat just to set the crumbs. Use the remaining frosting to go back over this and liberally frost the side, working with smooth, clean strokes. To make slicing easier, place uncovered cake in the refrigerator until frosting sets, 20 minutes.
Cream Cheese Frosting:
Place 1 (8-ounce) package reduced-fat cream cheese and 1 stick (8 tablespoons) of room-temperature butter in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Stop machine and scrape down side of bowl with rubber spatula. Add 1 teaspoon vanilla extract and 4 cups sifted powdered sugar; beat on medium speed until well combined. Increase the mixer speed to high and beat the frosting for 1 minute longer.

I live in Canada as well, I always make Paula deen’s Red Velvet recipe and it is NEVER dry :)

I always make WASC style cakes for all my flavors and for red velvet, I use one vanilla cake mix and one chocolate cake mix with red color gel.