• 60g Unsalted butter
  • 150g Caster sugar
  • 1 Egg
  • 25g Cocoa powder
  • 3tbsp Red food colouring
  • ½tsp Vanilla extract
  • 120ml Sour cream
  • 150g Self raising flour
  • ½tsp Bicarbonate of soda

For the frosting

  • 200g Icing sugar, sifted
  • 80g Unsalted butter
  • ¼tbsp Cream cheese


  • STEP 1

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

  • STEP 2

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

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

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

  • STEP 6

    Decorate with berries, chocolate hearts or whatever you fancy.

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