150g butter, softened
1 1/2 cups Chelsea Caster Sugar
2 eggs
2 tsp vanilla essence
2 1/2 cups self-raising flour
1 1/4 cups milk
3/4 cup rasberry jam
2 tsp cornflour
Plain nozzle piping tool to insert jam

Buttercream Icing:
100g butter, softened
1 1/2 cups Chelsea Icing Sugar
2-3 drops vanilla essence
1-2 Tbsp milk
24 Gummy teeth sweets for topping

Cupcake:
Preheat oven to 190°C or 170°C fan-forced.
Beat butter with an electric mixer until smooth, add Chelsea Caster Sugar and beat until light and fluffy. Add eggs and mix well. Sift in the flour, add the milk and vanilla, beat until smooth.
Place paper baking cases in a cupcake tin, spoon in mixture until they are about 2/3 full (don’t overfill or they will form peaks). This recipe makes 24 cupcakes so you might need to do this in two batches. Bake for 20 minutes until golden or until they spring back when lightly pressed. Turn out onto a wire rack to cool while you prepare the icing and fake blood.

Fake blood:
Mix together the jam and cornflour - you want a reasonably thick consistency.

Buttercream Icing:
Beat the butter until it is pale and fluffy. Sift in the Chelsea Icing Sugar, add the vanilla essence and milk until you have a light, fluffy mixture. Add extra milk if you need a softer consistency.

Decorating:
Pipe in the jammy/blood filling top, bottom and sides of the cupcake. Cover with buttercream icing and add 1 gummy teeth to the top.

Warning eat with a napkin under your chin and with old clothes on!