Jammy Red Velvet Doughnut Muffins
Decorated muffins can be made up three days ahead. Store in an airtight container in the fridge. Remove 15 minutes before serving. Test muffins to see if cooked by inserting a skewer into the centres. It should come out clean.
Ingredients
6 mini jam doughnuts
1 cup plain flour
1 tblsp cocoa powder
1 tsp baking powder
1⁄2 tsp bicarbonate of soda
2⁄3 cup caster sugar
1⁄2 cup buttermilk
1⁄3 cup vegetable oil
2 eggs, lightly beaten
1 1⁄2 tsps red food colouring
1 tsp white vinegar
1 1⁄2 tblsps raspberry jam
ICING
125g cream cheese, chopped, at room temperature
50g unsalted butter, chopped, at room temperature
1 tsp vanilla extract
3⁄4 cup icing sugar mixture
Method
-
Line a 6-hole Texan muffin pan (3- to 4-cup capacity) with large paper muffin wraps.
2 Place doughnuts in wraps. Sift our, cocoa, baking powder and soda in a large bowl. Stir in sugar. Make a well.
3 Whisk buttermilk, oil, eggs, colouring and vinegar together in a large jug. Whisk buttermilk mixture into our well until smooth. Divide evenly over doughnuts.
4 Cook in a moderately slow oven (160C) for 20 to 25 minutes, or until cooked. Stand in pan for 5 minutes. Cool completely on a wire rack.
5 To make icing, beat cream cheese, butter and vanilla in a small bowl of an electric mixer until combined. Gradually beat in sugar until combined.
6 Spoon icing onto muffins. Top each with 1 tsp jam, swirling through using a skewer.
