Romantic Heart Candy Cakes
- For the cupcakes
- 3 ½ ozs Dark chocolate (50% cocoa solids; chopped)
- 1 ¾ cups gluten-free self-rising flour
- 1 cup light brown sugar
- 6 Tbsps cocoa powder
- ⅔ cup sunflower oil
- ⅜ cup Sour cream
- 2 eggs
- 1 tsp vanilla extract
- ⅜ cup warm water (more if needed)
- For the topping
- ⅔ cup unsalted butter
- 3 cups powdered sugar
- vanilla extract
- 1 oz plain Chocolate (melted)
- 2 tsps lemon juice
- yellow Food coloring
- To decorate
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
Whisk the flour, sugar, cocoa, oil, soured cream, eggs, vanilla and water until smooth. Whisk in the melted chocolate. Add more warm water if necessary, to give a soft dropping consistency.
Spoon into the paper cases and bake for 20 minutes until a skewer inserted comes out clean. Remove from the tins and cool on a wire rack.
For the topping: beat the butter until very soft. Sift in the icing sugar and beat until smooth. Divide the buttercream into 3 and put 2 portions into 2 small bowls.
Stir the vanilla extract into 1/3; the melted chocolate into 1/3 and the lemon juice and yellow colouring into the remaining 1/3.
Spread the buttercream over the top of each cake and decorate with candy hearts.