Annabel Karmel's Red velvet cupcakes

Preheat oven to 180°C (160°C fan). Line muffin tray with 12 cases.

Measure all of the cake ingredients into a bowl and whisk together until smooth.

Spoon the mixture into the paper cases until about two thirds full. Bake for 20 to 25 minutes until risen and springy to the touch. Check if they are cooked – a skewer inserted into the centre of one of the cakes should come out clean. Leave to cool a little in the tin and then transfer to a wire rack to cool completely.

To make the frosting, beat the icing sugar into the butter a little at a time until smooth. Add the cream cheese at the end.

When the cakes are cold, swirl some of the cream cheese frosting on top of each cake using a spatula.

Decorate with berries, chocolate hearts or whatever you fancy.