Vampire Cupcakes

Line a baking tray with baking paper. To make white chocolate shards (‘vampire teeth’ cupcake toppers), place white chocolate in a microwave-safe bowl and melt gently in the microwave in 30-second bursts or until just melted. Spread the white chocolate evenly over the lined tray to form a thin sheet of white chocolate and set aside to cool. Place in the refrigerator to harden.

Using the end of a spoon or a small, sharp paring knife, gently poke a small hole in the centre of each cupcake, scooping out a little of the cake to create a 1cm hole in the middle.

Transfer the raspberry coulis to a piping bag. Fill the hollowed-out centre of each cupcake with raspberry sauce.

To make the buttercream, place the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Beat the butter for 3-4 minutes, or until pale and creamy.

Slow down the mixer speed, and gradually add the icing mixture and vanilla bean paste until well combined. Beat for another 2-3 minutes. Add the red food colouring until the icing is blood red and mix well.

To assemble the cupcakes, pipe the red buttercream on to the cupcake using a round-tip piping nozzle, or spread using the back of a spoon.

Using a hot knife gently cut the white chocolate shards into different size triangles to resemble fang-like vampire teeth. Assemble these on top of the buttercream.