Devil’s Cupcakes

Cupcakes

Icing

1. Preheat the oven to 160C Fan.
2. Line a muffin tin with 10 muffin cases.
3. Measure the eggs, sugar, flour, butter, baking powder, vanilla and milk together in a large mixing bowl. Whisk together using an electric hand whisk until light and fluffy. Divide the cake mixture into one third and two thirds.
4. Add the red food colouring paste to one third to make a bright red cake batter.
5. Add the cocoa powder to two thirds of the mixture and whisk until well mixed.
6. Divide the chocolate mixture between the cases spreading the mixture up the sides of the cases to make a hole in the centre. Put the red mixture in the middle to fill in the hole.
7. Bake for 20 to 25 minutes until well risen and firm in the middle. Leave to cool on a wire rack.
8. To make the icing, measure the chocolate and cream together in a bowl. Place the bowl over a pan of simmering water and stir until runny. Leave to cool and thicken to make an icing consistency. This will take about an hour.
9. Once the icing has thickened and the cakes have cooled, spread the icing over the tops of the cakes.
10. Use the red fondant icing to make little devil horns and arrange on top of the cakes.