This recipe first appeared in Food magazine issue 57.
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Ingredients
Cream cheese icing
Method
1.Preheat the oven to 180ºC. Line muffin pans with 18 paper cases.
2.Cream the butter and sugar with an electric beater until the mixture is light and fluffy. Add the eggs, one by one, beating well after each addition.
3.Sift the flour, cocoa, baking powder and baking soda into a separate bowl.
4.Mix together the milk, food colouring, vinegar and vanilla essence.
5.Fold the dry and wet ingredients ingredients into the creamed mixture alternately in three batches.
6.Spoon the mixture evenly into the paper cases. Bake the cupcakes in the preheated oven for about 20 minutes, or until a skewer inserted into the centre comes out clean. Set aside to cool.
7.To make the icing, beat the cream cheese and butter with an electric mixer for 2-3 minutes, or until the mixture is very pale. Mix in the icing sugar and vanilla essence on a low speed.
8.Cover the cooled cupcakes with a generous swirl of icing and decorate with the heart sprinkles to serve.
