Chocolate topped, mini strawberry heart cakes

150g margarine
150g caster sugar
150g self-raising flour
2 eggs
A few drops of strawberry essence
3 tbspns milk

For the topping:
Chocolate spread
A variety of sprinkles and edible cupcake toppers

• Whisk the margarine and sugar together until creamy
• Add in the eggs and whisk
• Fold in the flour
• Add the milk and strawberry essence and mix together
• Pour into a 9" cake tin and bake for 30 minutes at gas mark 4 (180°c)
• When cool, cut out heart shapes
•Spread with chocolate spread and decorate with sprinkles and edible cupcake decorations

Enjoy!! 😋