Step by step method

1. Preheat oven to 180°C.
2. Cream Stork Bake and sugar until light and fluffy.
3. Beat in eggs one at a time, making sure that the egg is well incorporated before adding the next one.
4. Fold in half of the sifted flour, add milk, then fold in remaining flour and baking powder (only for the cupcake mixture).
5. Fold in colouring and mix well.
6. Grease and line a 20 x 20 cm baking tray and pour mixture into pan and bake for 15 minutes.
7. Allow to cool. Once cooled, turn out onto a cutting board. Use a small heart shape cookie cutter to cut twenty four heart shapes, small enough to fit into an average sized cupcake paper liner. Set aside to use later.
8. Use the same method as the heart cake to make the cupcake batter.
9. Use a fine-liner pen or any other marker to draw a line across the centre of 24 paper liners from side to side and place in a muffin tray.
10. Spoon 1 tablespoon of batter into each paper liner; place heart into each paper liner – pointing down into batter and aligned with the pen line (sideways). Cover each heart with remaining batter and bake for 15 minutes, or until skewer inserted comes out clean.
11. Allow to cool before icing.
12. Beat Stork Bake for a few minutes with mixer on low speed.
13. Add three cups of icing sugar and beat on lowest speed until all the icing sugar is incorporated.
14. Add salt, vanilla essence and milk or cream and beat for a further 3 minutes.
15. Add more icing sugar if icing needs a stiffer consistency. If it needs to be thinned out, add milk one tablespoon at a time.
16. Put into a piping bag and frost cupcakes.
17. Align the knife with both lines and cut cupcake in half to reveal the Hide Away Hearts!