• Grease four 8cm ramekins with butter or non stick spray. To ensure the cakes doesn't stick to the base of the ramekins, cut out a piece of baking paper to sit in the base.
• Preheat the oven to 200°C (375°F) and set the ramekins aside.
• In a small bowl mix together the cocoa, vanilla extract and red food colouring and set aside.
• In a separate bowl beat the butter and sugar together until light and fluffy.
• Beat in the egg and the cocoa mixture until all combined.
• Mix in the flour, baking powder and baking soda and beat until half mixed then add in the yoghurt or buttermilk.
• Finally add the white vinegar and beat until combined.
• Pour half of  the red velvet cake into the base of each ramekin. Around about three tablespoons each. (You should have half of the red velvet cake mixture left.

Make the Cream Cheese Filling;

• Beat the butter and cream cheese together until smooth.
• Add in the vanilla extract and icing sugar and beat until all combined and smooth.
• Spoon around two tablespoons of the cream cheese filling into each of the ramekins. You can add as much as you like from there. (You may have some leftover and that's okay).
• Pour the remaining red velvet cake mixture over the cream cheese filling and smooth out.
• Place the cakes in the oven for 15 minutes or until a skewer inserted into the side of the red velvet cake comes out with light crumbs attached.
• Remember the middle will be wobbly. Allow to site of 5-10 minutes before serving.
• Place a plate on top of the ramekin and turn over. Knock on the base of the ramekin to ensure the cake has come away from the bottom.
• Take off the ramekin, drizzle with some white chocolate and dust with some icing sugar to serve.