Ingredients

  • 175g soft salted butter
  • 200g light brown soft sugar
  • 100g caster sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • ½-1 tbsp red food colouring gel, depending on strength
  • 225g plain flour
  • 25g cocoa powder
  • ½ tsp bicarbonate of soda
  • 150g white chocolate chips or chunks

Directions

Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough. Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool – or eat slightly warm. Will keep for three days in an airtight container.

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