Now if you guys are like me then you will agree there is absolutely no better dessert than red velvet. Whether it is cake or cupcakes there is just something about that cream cheese icing I just can’t get enough of. I recently stumbled upon a cute cafe that served red velvet muffins so I thought I would find a recipe that will let us all be able to enjoy these delicious treats.
Red Velvet Muffins:
75g butter, softened
¾ cup caster sugar
1½ cups flour
¼ cup BOURNVILLE Cocoa
1 teaspoon baking powder
2/3 cup buttermilk
1 teaspoon no taste red food colour
1 teaspoon white vinegar
½ teaspoon bicarbonate soda
250g PHILADELPHIA Block Cream Cheese, softened
2/3 cup full cream milk powder
2/3 cup icing sugar, sifted
1 teaspoon vanilla
CREAM the butter and sugar until light and fluffy. Add the egg and beat well. Add the sifted dry ingredients and combined buttermilk and food colour and beat just to combine.
COMBINE the vinegar and bicarbonate soda and then stir through the cake mixture.
SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans. Bake in a moderate oven 180oC for 20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely.
BEAT together the remaining ingredients with an electric mixer until smooth. Spread frosting over cooled muffins and serve immediately.
Carly Jensen xo
Recipe from cadburykitchen.com.au