By Pleesecakes .
Giant Red Velvet Cupcake Muffin
11 steps
Prep:2hCook:45min
Updated at: Thu, 17 Aug 2023 09:05:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
40
High
Nutrition per serving
Calories538.5 kcal (27%)
Total Fat31.6 g (45%)
Carbs59.2 g (23%)
Sugars35.8 g (40%)
Protein7.1 g (14%)
Sodium261.6 mg (13%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Sponge Ingredients
340gplain flour
30gcocoa
75gbuttermilk
10gcider vinegar
400gsugar
375gbutter
6eggs
4gred food colouring
2.5gsalt
4gvanilla essence
5gbicarbonate soda
Cheesecake mix
Instructions
Red Velvet Muffin
Step 1
Cream together the butter and sugar until combined
Step 2
Add the eggs, vanilla, buttermilk and food colouring separately until a glossy red batter forms
Step 3
Mix your dry ingredients together in a separate bowl and fold into your cake batter mix with the cider vinegar
Step 4
Pour into your moulds and place in the oven for 45-55 mins
Cheesecake mix
Step 5
Beat your cream cheese, double cream, sugar, vanilla bean paste and vanilla essence together using a hand whisk or stand mixer
Step 6
Empty your cheesecake mix into a piping bag ready for decoration.
Decorating
Step 7
Once the muffin has cooled completely remove from the mould
Step 8
Core out your muffin base and fill with your favourite spread. Cut a slice out off of your core to seal the hole.
Step 9
Pipe a small amount of cheesecake onto the base and attach your muffin top
Step 10
Decorate your muffin using the cheesecake mix and crumble the leftover red velvet core over the top
Step 11
Store in the fridge until ready to serve
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