Preheat oven to 180, line heart shaped or any shape muffin moulds

In a bowl, sieve cake flour, baking soda, salt, cocoa powder. keep it aside

In another bowl, blend 60g butter and sugar for 4 minutes

Add egg and blend until pale and frothy

Add oil, Vanilla extract and red food colouring. Blend well

Gradually add dry ingredients and buttermilk, alternatively, blend until well combined

Pour the batter into prepared muffin mould upto 1/2 level

Bake for 16-20 minutes until done

Allow to cool completely

In a bowl, blend cream cheese and butter until well combined

Add powdered sugar gradually and blend well

Add vanilla extract and blend well

Add frosting to piping bag and pipe over cupcakes and serve