These scarlet coloured cakes with just a hint of chocolate are perfect to bake as gift for that special someone! Topped with sweet cream cheese, the non-stick coating of the heart muffin tray means these individual cakes will release with ease.
Main INGREDIENTS
- Eggs
Ingredients
Method
Ingredients
- Unsalted butter for greasing, melted
- 100g flour
- 110g caster sugar
- 60ml oil
- 1 egg
- 200g yoghurt
- 2 tsp vanilla extract
- 1/2 tsp vinegar
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tbsp cocoa powder
- 2 tbsp red food colouring
FOR THE ICING:
- 150g unsalted butter, at room temperature
- 150g icing sugar
- 300g full fat cream cheese
- 1 tsp vanilla extract
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Method
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1Dip a pastry brush into the butter and use it to lightly coat each muffin cup.
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2Mix together the oil, eggs and caster sugar in a bowl.
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3Add the yoghurt, vanilla, food colouring and vinegar and continue to mix.
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4In a separate bowl, sift together the flour, cocoa powder, baking powder and bicarbonate of soda.
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5Add the dry ingredients to the wet ingredients in 3 additions and mix well.
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6Pour the batter into the muffin cups filling them ¾ full.
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7Bake the cupcakes for 20-25 minutes or until a fork comes out clean.
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8Remove from oven and allow to cool.
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9To make the frosting; beat the butter on its own for a few minutes to loosen it.
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10Add in the icing sugar, and beat again, to make it really smooth. Pour off any excess liquid from the cream cheese and add to the sugar and butter. Add the vanilla and then beat everything together until lovely and thick.
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11Spread or piper the muffins with the cream cheese frosting and serve.
Store the cream cheese frosting in the fridge if you are not using it straight away! Pipe the icing onto to cooled cupcakes.
