1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 12-hole muffin tin with paper cases.

2

Put the low-fat spread and caster sugar in a mixing bowl and beat with a hand-held electric whisk until pale and fluffy. Add the egg and continue beating until well combined. Sift in the cocoa powder, add 15g red gel food colouring and the vanilla extract, and beat until combined.

3

Mix in half the yogurt, followed by half the flour, beating well. Repeat with the rest of the yogurt and flour, and beat for 2 minutes until fluffy. On a low speed, beat in the bicarbonate of soda and white wine vinegar, then add enough milk to get a mixture that drops easily from a spoon.

4

Divide the mixture between the muffin cases and bake for 20 minutes or until the cupcakes are risen and springy to the touch. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

5

To make the frosting, mix the soft cheese, yogurt, icing sugar and vanilla in a small bowl. Swirl on top of the cooled cupcakes.