For the cupcakes
Heat the oven 180°C (160° fan) gas 4. Place10 paper cases in a muffin tin.
Sift the flour and baking powder into a bowl.
Mix together the sugar, egg yolks, oil, milk, lemon juice and zest and stir into the flour.
Whisk the egg whites until stiff and gradually fold into the cake mixture until blended.
Stir in the redcurrants and food colouring.
Spoon into the paper cases and bake for 15-20 minutes.
Test with a skewer or wooden cocktail stick: if it comes out clean, the cupcakes are done.
Cool in the tin for 5 minutes then place on a wire rack to cool completely.
For the topping
Boil the vanilla seeds and the pod with the milk in a small pan.
Remove from the heat and remove the pod.
Beat the egg yolk with the sugar until creamy; beat in the cornflour.
Slowly stir the warm milk into the egg yolk mixture, then pour back into the pan.
Stir the vanilla cream over a low heat until it thickens.
Cover with cling film to prevent a skin forming and leave to cool.
Whisk the cream until stiff and fold into the vanilla cream.
Spread the vanilla cream on the cakes and decorate with 2 heart-shaped cookies and a small bunch of red currants.