Hidden heart cupcakes

For the red sponge:

Preheat your oven to 160°C/320°F/Gas Mark 3 and grease your brownie tin.

Add all the ingredients into a large mixing bowl and mix on a medium speed until smooth. Add in ½ a tsp of food colouring at a time to get your desired red colour. If you want a darker red add a little more.

Place all the mixture into the square pan and level out with a spatula.

Bake in the oven for 25 mins remove and cool in the tray for 10 mins before cooling on a wire rack. Once cool, pop in the fridge to harden it slightly, this makes it easier to cut the shapes out.

Remove the square sponge from the fridge and cut out 12 hearts with your heart cookie cutter.

Line your muffin tray with your cupcake cases. Youll need to mark the cases so as you know where to cut when the cakes are baked and iced. Cut a tiny triangle out of the edge of each case then line the hearts next to the triangle so you know where to slice.