Red velvet cupcakes

MAKES 12 Preheat oven to moderately slow, 160°C. Line a 12-hole muffin pan with paper patty cases.

In a medium bowl, using an electric mixer, beat sugar, oil, egg, vanilla and vinegar together. Sift flour and soda together. Add to sugar mixture, beating until just combined. With motor running, gradually add buttermilk, beating until smooth. Beat in colouring.

Pour mixture evenly into cases until two-thirds full. Bake 20-25 minutes, until cooked when tested with a skewer. Transfer to a wire rack to cool completely.

FROSTING: Meanwhile, in a large bowl, using an electric mixer, beat cream cheese and butter together 2-3 minutes, until pale and creamy. Sift icing sugar and cocoa together and beat into creamed mixture until smooth.

Fit a piping bag with a plain or star-shaped nozzle and fill with frosting. Pipe a swirl onto cooled cakes. Top each cupcake with a chocolate heart (see tip) and dust with icing sugar. Store in an airtight container for 2-3 days.

TOP TIP To make hearts, melt 200g white chocolate and 100g milk chocolate separately. Place baking paper on a cold surface. Pour white chocolate onto paper. Using a palette knife, spread into a thin layer. Drizzle milk chocolate over. Drag a wooden skewer through to create swirls. Smooth surface with knife and allow to set. Cut into shapes using a 2.5cm heart-shaped cutter.