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.