Recipe from here

Makes 9 cupcakes

Red velvet cupcakes

1 cup cake flour, sifted (or add 2 tbsp corn flour into a cup and then fill it up with plain flour)

1/4 cup cocoa powder

1/2 tsp salt

2/3 cup canola (or vegetable) oil

3/4 cup sugar

1 egg

2 tbsp red food colouring

1/2 tsp vanilla extract

1/2 cup buttermilk

1 tsp baking soda

1 tsp white vinegar

Sprinkles, for decoration (optional)

Cream cheese frosting

55g butter, softened

125g cream cheese

1 cup icing sugar, sifted

For the red velvet cupcakes

1. Preheat the oven to 180C (350F). Line cupcake tins with cupcake cases.
2. Whisk cake flour, cocoa and salt in a bowl.
3. Beat oil and sugar at medium speed until well-blended.
4. Beat in egg.
5. Slowly add red food colouring. Add vanilla.
6. Add flour mixture alternately with buttermilk in two batches, beat until just combined.
7. Place baking soda and vinegar in a small dish and mix, then add this mixture to batter and beat for 10 seconds.
8. Fill 3/4 of cupcake cases and bake for 25-30 minutes, until a skewer comes out clean. (For heart-shaped cupcakes, see below)
9. Cool for 20 minutes before placing on wire rack to cool completely.

For the cream cheese frosting

1. Whisk the butter until smooth.
2. Add cream cheese and icing sugar until well combined.
3. Spread on cooled cupcakes.
4. Decorate cupcakes with sprinkles (if using).

To create the heart shaped cupcakes

1. Stack 2 small marbles/ceramic baking beads/ 1cm (1/2-inch) balls of aluminum foil between each cupcake liner and tin (you may need more to give them a pointier notch).
2. Fill cupcake cases.