Red Velvet Muffins

Cook Time 40 minutes

Servings 12


75g butter, softened
¾ cup caster sugar
1 egg

1½ cups flour
¼ cup cocoa
1 tsp baking powder
2/3 cup buttermilk
1 tsp no taste red food colour

1 tsp white vinegar
½ tsp bicarbonate soda

250g cream cheese, softened
2/3 cup full cream milk powder
2/3 cup icing sugar, sifted
1 tsp 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 180°C 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.


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