Comments on: Red Velvet Cheesecake Cupcakes Recipe

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 27 Mar 2022 15:01:19 +0000

In reply to Peggy. I make them with regular muffin tins. You can use mini but will need to adjust the cooking time as they will cook faster.

By: Peggy

Peggy — Sun, 27 Mar 2022 14:05:59 +0000

Is this mini-muffin tin or regular?

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 20 Dec 2020 13:00:32 +0000

In reply to Pamela. You can use agar agar for vegetarian.

By: Pamela

Pamela — Sat, 19 Dec 2020 20:07:18 +0000

In reply to Lisa MarcAurele. These are listed as vegetarian but contain gelatin. Is there something else that is vegetarian that can be used in place of gelatin?

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 30 May 2020 22:01:11 +0000

In reply to Aly Simons. You may want to up the servings to 12 to fit in a standard 9 to 10-inch pan. Otherwise, you can bake it in a smaller pan and keep the servings the same. However, I generally use two 8-ounce blocks of cream cheese for a regular "pie" size cheesecake. The baking time will be longer and you may want to use a water bath.

By: Aly Simons

Aly Simons — Sat, 30 May 2020 16:39:03 +0000

Could this be done as a full cheesecake instead of cupcakes? Any changes to help?

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 12 Jul 2019 11:14:14 +0000

In reply to Samantha. There isn't an ingredient (other than cheese) that would make them salty. And like a cheesecake, it's fine for them to deflate a little after removing from the oven. They should be better after chilling as well.

By: Samantha

Samantha — Fri, 12 Jul 2019 00:58:50 +0000

I got real excited to make these for my husband’s birthday today. They were cooked to the right temperature and then “deflated”. The icing was good. Taste like whip cream. But the cupcake itself was salty. Wow I feel so bad and had to double check to see what could of caused it. But don’t see how. Maybe like the chocolate chip cookies I got from this site it will get a little bit better after it’s in the refrigerator. Any tips on what I can do to not have salty baked desserts is greatly appreciated!

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 12 Feb 2019 11:58:42 +0000

In reply to Laurie James. I'll fix the instructions. It's added after making (not before serving).

By: Laurie James

Laurie James — Mon, 11 Feb 2019 21:18:26 +0000

hey there - do you put the topping on right before serving - or can you put it on and then put them in the refrigerator till later
thanks so much

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 10 Feb 2019 14:41:00 +0000

In reply to Petra M Rushing.

I've used either this one: https://amzn.to/3Bm0HLE or this one: https://amzn.to/3BLwszs

By: Petra M Rushing

Petra M Rushing — Sat, 09 Feb 2019 16:36:01 +0000

Lisa
You said you used the red can, but following your link it shows a green can and I can't find the red one? Would like to make these. Thanks for your help