"It should really be a 4 1/2 star because of the adjustments I made. But, everyone at work loved the cupcakes. It was my first time making cupcakes and icing from scratch. I changed a couple things based upon fellow reviewers and other red velvet cupcake recipes. I sifted the flour beforehand and then measured 2 1/2 cups. I used 1 cup of vegetable "

"This should be 4 1/2 stars. The taste of the cupcake was very good, but I would prefer it to be a little bit more moist, so for the next time, I would probably add 1/4 or 1/2 cup more oil. Also, the recipe says to stir, so maybe it would have been better if I mixed the batter on slow setting. I found that letting it set in the refrigerator for 15 - 20 minutes was a bit too long. The ganache was delicious. It was my first time making it, and I was impressed how smoothly it turned out. I melted the chocolate double boiler style rather than directly over the heat because I was afraid that it may burn.

"I tried this recipe tonight. It's my first time making bread pudding. I don't have a large baking dish, so I halved the recipe. I don't like bread pudding that is too runny, so I baked it for 1 hour and 50 minutes. I love it. It was a little runny at the bottom, but it is fine that way.

"It should really be a 4 1/2 star because of the adjustments I made. But, everyone at work loved the cupcakes. It was my first time making cupcakes and icing from scratch. I changed a couple things based upon fellow reviewers and other red velvet cupcake recipes. I sifted the flour beforehand and then measured 2 1/2 cups. I used 1 cup of vegetable oil, 3 tablespoons of cocoa powder, and 1 1/2 teaspoons of vanilla extract. I baked the first 12 for 20 minutes and then the next 12 for 18 minutes. I injected a little frosting in each cupcake and frosted the top of the cupcakes using the Wilton 1M star tip. They came out beautifully. I used all the frosting. I decorated it with purple or pink sprinkles.

"It should really be a 4 1/2 star because of the adjustments I made. But, everyone at work loved the cupcakes. It was my first time making cupcakes and icing from scratch. I changed a couple things based upon fellow reviewers and other red velvet cupcake recipes. I sifted the flour beforehand and then measured 2 1/2 cups. I used 1 cup of vegetable oil, 3 tablespoons of cocoa powder, and 1 1/2 teaspoons of vanilla extract. I baked the first 12 for 20 minutes and then the next 12 for 18 minutes. I injected a little frosting in each cupcake and frosted the top of the cupcakes using the Wilton 1M star tip. They came out beautifully. I used all the frosting. I decorated it with purple or pink sprinkles.