Red Velvet Cupcakes

Ingredients:

125g butter, softened
125g caster sugar
2 eggs
125g self-raising flour
1 tsp vanilla extract
4 tbsp buttermilk
10 drops of red food colouring
25g cocoa powder
1 tsp white wine vinegar

For the Topping:
1/2 vanilla pod, split open and seeds scraped out
125ml milk
1 egg yolk
30g sugar
2 tsp cornflour (cornstarch)
150ml whipping cream
24 mini heart-shaped chocolate-coated cookies
12 small bunches of redcurrants

Method:

Cream together the butter and caster sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Stir in the flour, followed by the vanilla extract, buttermilk, food colouring, cocoa powder and vinegar. Add enough food colouring so that you have a vibrant red colour.

Line the wells of a 12-hole muffin tin with silicone or paper cases. Divide the batter mixture between the cases, filling them no more than 2/3 full. Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for between 15 and 20 minutes, or until well risen and springy to the touch. Set aside on a wire rack to cool completely.

For the topping, combine the vanilla seeds and pot with the milk in a small saucepan. Bring to a boil then take off the heat and remove the vanilla pod. Beat the egg yolk with the sugar until creamy then bit in the cornflour.

Slowly beat in the warm milk then pour the liquid back into the saucepan. Stir this vanilla cream over low heat until it thickens (but make certain it does not boil). Take off the heat, cover with clingfilm (plastic wrap) to ensure that a skin does not form then set aside to cool.

Whip the cream until stiff then fold this into the vanilla cream. Use this mixture to top the cupcakes then decorate each one with two heart-shaped cookies and a small bunch of redcurrant.

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