Directions

1. Pre-heat the oven to 180°C / Fan 160°C. Line some cupcake tins with 14 paper cases. Mix the milk and vinegar together in a small bowl and set to one side for 5 minutes. It should thicken and look slightly curdled.

2. Make sure the butter (or dairy free alternative) is soft, then place the vanilla cake mix, butter (or dairy free alternative), cocoa powder, eggs and red food paste or gel in a large bowl. Add the milk/vinegar mix and beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds. Divide the mixture between the cupcake cases, filling three-quarters full. Bake for 18 minutes until risen and springy to the touch. Leave to cool in the tin for 3 minutes before lifting out and leaving to cool completely.

3. In a large bowl, beat the butter (or dairy free alternative) with a spatula or electric whisk until it is soft and smooth. Add the cream cheese (or dairy free alternative) and vanilla extract and beat again. Sift in half the icing sugar and mix well until incorporated. Sift over the remaining icing sugar and mix until soft and fluffy.

4. Place the frosting in a piping bag with a medium sized nozzle and pipe round and round until reaching the centre. Sprinkle with the raspberry pieces or gluten and dairy free decorations and store in the fridge. Eat within 2 days.