Red velvet muffins

To prepare the biscuit

• Extract the lemon juice.
• Pour a small amount of juice into the milk. The milk needs to become sour with the lemon so that it looks like buttermilk. set aside.
• In a bowl, whisk the oil, the sugar and the eggs until you get a uniform dough. Add the sieved cocoa and mix it again.
• Add a small amount of milk and stir.
• Slowly add the sieved flour, and after the rest of the milk stirring constantly.
• Then mix the vinegar with the bicarbonate in a bowl. Once it starts bubbling, add to the previous mixture.
• Add the vanilla extract and the red colouring, try to put the exact amount to get the necessary strength.
• Pour the dough into muffin moulds.
• Cook at 180 ºC for 25-30 minutes approximately, or until done.
• Let them cool before removing from the mould.

To make the filling

• Sieve the icing sugar and mix it in a bowl with the previously soften butter.
• Whisk as fast as you can for 5 minutes or until the mixture gets bigger.
• Add the cheese to the cream and whisk for 3 more minutes.

Preparation

• Make a hole.
• Pour the cream cheese into the moulds
• Cover the hole with a piece of biscuit which has been previously removed.
• Sprinkle the icing sugar.

Notes

• Each muffin has a weight of 75 gr.
• In a modular oven, program 3/4/3, air intake opened.