Oh, I am not Annie! I just wanted to give her credit for the recipe. I love her blog. My name is much closer to Rhana's actually! Cheryl, I like red velvet at 325 and the time is usually about 15-16 minutes but that depends on the oven. A couple of minutes before they are ideal, there will be a damp spot in the center of the top of the cupcake that looks like it isn't done yet. I usually let it go another minute or two until that just firms up and then I take them out as they will continue to bake a little bit in the pan. In my experience with red velvet, by the time the toothpick comes out clean, it is overbaked so I go by the tops, which is why I like 325 because it gives the middle more time to bake before the outsides get overdone. I find really good red velvet cake is a little temperamental to hit the sweet spot (and mediocre when you don't) but so worth it when you do! I hope Rhana likes them!

Most bakeries (gasp!) use box mixes, doctored. I sell cakes professionally, and do a bit of both. My chocolate, red velvet, carrot, and other speciality flavored cakes are scratch. My white, yellow, lemon, coconut are doctored. I add the following to a box of cake (usually DH but you can use any of the brands), and DO NOT add the ingredients listed on the boxes instructions: 1 cup of sour cream a box of pudding (unless carving, then it's too moist) 1 cup sugar 1 cup flour 3 eggs 1/4-1/3 cup oil (eyeballed) 1 cup water (or milk or coffee creamer in coordinating flavor) 2 tsp vanilla (or coordinating flavored extract) For cupcakes, preheat to 400 degrees and when you put them in decrease it to 325. That gives it the nice 'muffin' top. If baking a cake, keep it at 325. You can use lemon cake w/ lemon pudding, yellow cake w/ vanilla pudding and so on. They're delicious.

Michelle - I made this cake yesterday and I'm decidedly on the fence about it. Wondering what you'd say about these comments: It was described as incredibly moist. I wouldn't call mine dry, but it wasn't particularly moist, either. I made mine in an angel food cake pan so per the instructions I tested for doneness early. Just short of an hour I stuck it with a skewer and it came out with raw cake batter. About five minutes later I retested and it came out as she described, cooked but some crumbs stuck on the skewer. The cake was notably unsweet. I don't need things super sweet, but both my wife and I found that you needed to include some frosting with each bite in order to enjoy it. On the blog it was described as heavy. I found it neither heavy nor light. Right in the middle I guess. I'm trying to figure out if I went wrong somewhere or if my expectations were just off. I have a hard time imagining I measured something wrong because I used a digital scale and weighed the ingredients out to the gram. It's certainly edible, but not a recipe I'd go out of my way to repeat if this was the intended result.

Perfect timing! I too am making quiche this week (testing recipe for a magazine) and needed a salad and had two bags of spinach on hand, so this will be perfect! Thanks so much for the recipe. Shelley