Ingredients

1  450g box of Red Velvet cake mix

300mls Cola

2 egg whites

Cream cheese icing

120g butter (room temperature)

120g cream cheese

2 cups icing sugar

1 teaspoon vanilla extract

Method

Preheat oven to 180°C/fan oven 160°C.  Line a swiss roll tin or a 12 cup bun tin.

Beat cake mix,  cola and egg whites. Pour into pan or cupcakes tin.

Bake cake for 20-25 minutes or cupcakes for 15-20 minutes or until toothpick comes out clean.

Let the cake or cupcakes cool.

Beat the butter and cream cheese in a mixer. With the mixer on a low speed slowly add  the icing sugar until smooth and creamy. Beat in the vanilla extract. Cover the cake or cupcakes with cream cheese icing.  Cut cake into squares.

Notes

If using chocolate cake mix use an orange fizzy drink instead of cola. Use chocolate icing instead of the cream cheese.

Chocolate Icing

1 cup icing sugar

2 tablespoons cocoa powder

2 tablespoons milk

1/2 teaspoon vanilla extract

Pinch of salt

Whisk all the ingredients together and cover cake or cupcakes.

Ingredients

230g Coarse wholemeal flour

230g Plain white flour

120g butter

1 teaspoon dark brown sugar

1 teaspoon bicarbonate of soda

2 eggs beaten

250mls buttermilk

2 tablespoons of mixed seeds (pumpkin, sunflower, chia and seasme)

Method

Preheat oven to 190°C/fan oven 170°C.

Mix all dry in a large bowl. Rub in the butter and add the seeds.

Make a well in the centre and add the beaten eggs followed by most of the buttermilk.

Mix together and add more milk if needed.

Roll out and cut into scones.

Bake for 25 minutes.

Notes

To make a quick brown soda bread omit eggs and butter. Add 4 tablespoons of sunflower oil and double the rest of the ingredients. Mix all the ingredients together and then divide into 2 x 2lb loaf tins and bake for 45 minutes.