- 150g plain flour
- 1 level tsp baking powder
- 1/4 level tsp bicarbonate of soda
- 1 level tsp cocoa powder
- 38ml bottle red food colouring
- ½ tsp vanilla extract
- ½ tsp cider vinegar
- 4 tbsp natural low-fat yogurt
- 100g butter, softened
- 150g caster sugar
- 2 large free-range eggs
- 200g white chocolate
- Strawberry Jam from a squeezy bottle, to decorate
Pre-heat the oven to 180C/160C Fan/Gas 4. Put 10 paper muffin cases in a muffin tray. Sift the flour, baking powder, bicarbonate of soda and cocoa powder together in a bowl.
Mix the red food colouring, vanilla extract, cider vinegar and natural yogurt in a different bowl.
Beat 50g of the butter with the sugar in a new bowl until creamy. Beat in 1 egg and 1 tbsp of the flour mixture until well mixed. Beat in the other egg with another 1 tbsp of the flour mixture. Add the rest of the flour and yogurt mixture and beat until evenly mixed.
Divide the cake mix into the muffin cases and bake for 20 minutes or until the tops spring back when pressed lightly. Cool on a wire rack.
Break the chocolate into squares and put in a heatproof bowl with the rest of the butter. Stand the bowl over a pan of simmering water, but make sure the base of the bowl doesn't touch the water. When the chocolate starts to melt, remove the bowl from the pan and stir until melted. Spread on top of the cakes.
Leave the chocolate to set, then make 2 small holes in the top of each and squeeze in a little jam.