INGREDIENTS
Muffins
145g cake flour
200g SIS Caster Sugar
240g butter, room temperature
1 egg
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon baking soda
2/3 cup of milk, room temperature
60ml of canola oil
1 teaspoon vinegar
1 teaspoon vanilla extract
1 teaspoon red food colouring
Frosting
230g cream cheese, room temperature
115g butter, room temperature
240g of SIS Icing Sugar
1 teaspoon vanilla extract
METHODS
For Muffins
- Preheat the oven to 175°C.
- In a mixing bowl, whisk butter and SIS Caster Sugar, add egg and mix until fully combined.
- Add milk, oil, vanilla extract, vinegar and red food colouring and mix well.
- Sift flour, baking soda, cocoa powder, salt at intervals into the batter until combined.
- Line the muffin tray with muffin cups, fill each cup about half full.
- Bake in the oven for 20 minutes or until the skewer come out clean from the centre of the muffins.
- Remove from the oven and leave on the rack to cool completely.
For Frosting
- Whisk all the ingredients until smooth.
- Pour the mixture into a piping bag and spread over the muffins and serve immediately.
