For the hearts (to be hidden inside):

• 115 g self-raising flour
• ¼ Teaspoon baking soda
• 90 g caster sugar
• 140 ml soy milk
• 45 ml oil (I used sunflower)
• 1 Teaspoon vanilla extract
• ¼ Teaspoon apple cider vinegar (or lemon juice)
• pink or red food colouring (start with a small amount and increase if needed)

For the cupcakes:

• 230 g self-raising flour
• ½ Teaspoon baking soda
• 180 g caster sugar
• 240 ml soy milk
• 90 ml oil
• 2 Teaspoons vanilla extract
• 1 Teaspoon apple cider vinegar (or lemon juice)

For the buttercream:

• 180 g vegan butter (I recommend the soft, spreadable kind)
• 400 g icing sugar
• 1 Teaspoon vanilla extract
• 3 Tablespoons soy milk (you'll need more if you use the blocky style of 'butter')

To top (optional):

• Few Tablespoons Vegan-friendly love heart sprinkles (I used Tesco's brand)