Using a 2 oz scoop or 1/4 cup measuring cup portion batter into cupcake wells.
Line cupcake pan with paper liners. This batch size makes approx 22 cupcakes, or 2- 8 inch cake rounds.
Bake at 325° for 20-25 minutes for cupcakes, or 30-35 minutes for cakes.
Allow to cool completely before frosting.
If you would like to top your cupcake with Red Velvet crumbs, take one cupcake and remove the paper. Gently crumble it into fine crumbs. Set it aside for decorating.