Halloween cupcakes recipe

Preheat the oven to 200°C/180°C fan/gas mark 6. Place the cupcake cases into a 6-hole muffin tray.

Empty the sponge mix (1 box) into a large bowl and add the eggs (2) and 50g of the softened butter (50 g). Whisk for 1-2 minutes until well combined.

Divide the mix between the cupcake cases and bake in the middle of the oven for 18-20 minutes, until baked through and they spring back to the touch. Remove from the oven and leave to cool for 5 minutes before transferring to a cooling rack to cool completely.

Meanwhile, make the cream cheese icing – empty the icing mix into a large bowl and add the remaining softened butter (50 g) and the water (10 ml). Whisk until light and fluffy. Pop it into the fridge to keep cold.

Once the cupcakes have cooled down, pipe or spoon the icing onto each cupcake in a swirl and transfer to the fridge.

Place the marshmallows (3) (only use the white marshmallows) in a microwave-safe bowl and microwave for 15 seconds until the marshmallows are melted and stir. Leave to cool for a minute.

Take the cupcakes out of the fridge. Rub your fingers with a tiny bit of oil to help with the stickiness. Add a small amount of melted marshmallows to your fingers. Press your hands together then quickly pull apart and drape over the cupcakes to create web-like strings. Press the web into the frosting to make sure it is secure. Repeat the process with every cupcake using more melted marshmallow and pulling apart the marshmallows in different directions to create a web-like appearance.

Using a teaspoon, drizzle over the strawberry sauce (1 tbsp). Create a messy look and let the sauce drip down the sides of the cupcake.

Top each cupcake with the sweets (1 pack) and a few of the red sprinkles from the cake mix box.