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This recipe was uploaded by Andrew Whitter
Preheat the oven to 170°C.
Beat butter and the sugar on medium speed until light and fluffy and well mixed.
Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extra ct to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients
from the side of the bowl with a rubber spatula).
Turn the mixer up to slow speed, slowly pour in half the buttermilk.
Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again.
Turn the mixer up to high speed and beat until you have a smooth, even mixture.
Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
Pour into 12 muffin cases
Bake for about 20 mins or until done. Check for doneness by inserting a toothpick in t he middle, should come out clean if done.
Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
Frost with cream cheese frosting.
For cream cheese frosting:
Beat the icing sugar and butter together on medium-slow speed until the mixture comes to gether and is well mixed. Mine formed crumbs instead.
Add the cream cheese in one go and beat until it is completely incorporated.
Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy (at least five minutes). Do not overbeat, as it can quickly become runny.