Red Velvet Muffins

Cake

• 75g butter, softened
• ¾ cup caster sugar
• 1 egg, lightly beaten
• 1½ cups flour
• ¼ cup CADBURY Bournville Cocoa
• 1 teaspoon baking powder
• 1 cup buttermilk
• 1 teaspoon no taste red food colouring
• 1 teaspoon white vinegar
• ½ teaspoon bicarbonate of soda

Frosting

• 250g PHILADELPHIA Frosting Cream Cheese with a hint of Lemon Flavour

Serving Suggestion

• CADBURY White Baking Chocolate, grated, for decoration

1. CREAM together the butter and sugar until light and fluffy. Add the egg and beat well. Fold in the sifted flour, cocoa and baking powder and buttermilk combined with food colouring.
2. COMBINE the vinegar and bicarbonate of soda then stir through the cake mixture. Spoon into 12 x 1/3 cup capacity paper lined muffin pans.
3. BAKE in a moderate oven 180°C for 15-20 minutes or until cooked when tested. Stand for 5 minutes before turning out onto a wire rack. Cool.
4. PIPE or spread the PHILLY Frosting onto the muffins and sprinkle with chocolate. Serve immediately.