Halloween fairy cakes

For the scary fairy cakes: Preheat the oven to 180°C/350°F/Gas Mark 4. Place the baking cases into a 12-hole fairy cake baking tray.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Gradually beat in the eggs and the vanilla extract. If the mixture starts to curdle, add a little flour.

Fold in the remaining flour and cocoa powder with a large metal spoon.

Place spoonfuls of the mixture into the baking cases and bake in the preheated oven for 10-15 mins until well risen and firm to the touch.

Remove the fairy cakes from the oven and leave to cool on a cooling rack.

For the decoration: Choose your desired colour of fairy cake icing, massage the pouch for 1 min to loosen the icing, then snip the corner off the pouch and pour a small amount of icing over each cake. Using a knife, spread the icing thickly over the fairy cakes.

Decorate the cakes using the writing icing and sprinkles to make scary faces. Make them as scary as you dare!