Vanilla Halloween Cupcakes

Preheat the oven to 180°C regular bake
Line a standard 12-hole muffin tin with cupcake liners.

Sift the flour, baking powder, baking soda and salt into a bowl. In a separate jug, whisk the sugar, eggs, oil, buttermilk, and vanilla until smooth. Pour the wet ingredients into the dry and mix just until smooth. Spoon the batter into the cases so each one is about ⅔ full.

I use a ‘clicky’ ice cream scoop to do this. Bake for 20-22 minutes, or until the cupcakes spring back gently in the middle. Remove from oven and cool completely before icing.

For the icing, beat the butter until it is pale and fluffy. Add the icing sugar in two lots, with the vanilla extract and milk and beat until smooth and pale.

For the ‘blood’ heat the jam in a small saucepan until warm. Whisk the cornflour with 1 tablespoon of water and add to the jam with a few drops of red food colouring. Bring to a simmer and stir until thickened. Chill before using.

To decorate – put the icing in a piping bag with a thick nozzle for the syringe cupcakes, and a thin nozzle for the mummies. Trim the peak of the cupcakes to make them easier to work with. Decorate as desired with a swirl of icing and a plunged syringe, or lines of ‘bandage’ and some purchased edible eyes.