Anyone have a good recipe for red velvet cake cupcakes?

Here you go.

Just convert from egg substitute to real eggs. and for the butter flavoring use a little butter or olive oil instead.

•1 egg = ¼ cup egg substitute
•2 eggs = ½ cup egg substitute
•4 eggs = 1 cup egg substitute
•8 eggs = 1 pint carton egg substitute

@eden2eve: What is (2 tablespoons) pomegranate molasses?

@gailcalled I was just going to reduce pomegranate juice in a pot over medium heat until it forms a thick syrupy thing….but that’s a great question as I was wondering what was meant by that, too. I was all set to use that recipe and then I realized it doesn’t have any chocolate in it. I don’t think a red velvet cake can be a red velvet cake without chocolate…I’ll probably improvise somehow…

Here is Paula Deen’s Red Velvet Cake recipe. You can just make cupcakes out of it.

@marinelife: The recipe calls for 2 oz. of red food coloring, which OP is trying to avoid. I’m no baker; could you substitute beet juice (easily available in canned beets) for the rfc?

I don’t see why not.

You know, Duncan Hines mix (you can find it in the grocery) is EXCELLENT.
Quick, easy, delicious.
Also a great visual effect for film. Looks like chunky blood if you don’t mix it all the way.

@dalanem Thanks but I don’t do boxed mixes. At least not now. I’d like to actually know how to make this.