preheat the oven to 160

cream stork and sugar then add your eggs separately.

please always make sure stork or butter is room temperature.

add the self raising and plain flour followed by coco powder.

slowly introduce the milk until smooth

divide into twelve large cup cake cases which should be placed into deep cup cake baking tins

place on the middle shelf for 25-35 mins until springy.

leave to cool on a plate or wire rack until cool.

FOR THE TOPPING

put the icing sugar and coco powder together with the stork and small drops of tepid water until a stiff but smooth paste

place into a piping bag or smooth on with a tea spoon in a swirling movement.

use a heart shaped cutter or knife to make the small hearts and cut out 12 hearts.

paint some sugar glue onto the hearts and then sprinkle with red edible glitter

place each one into the top of the cup cake icing and your ready to go.