Jack-o'-lantern and cat-face cup cakes

Preheat oven to 180°C. Line a 12-hole (80ml/1/3-cup) muffin pan with patty cases.

Use an electric beater to beat butter, sugar and vanilla essence in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until combined. Use a large metal spoon to fold in flour and milk, separately, in two batches each, until well combined. Stir in the choc bits.

Spoon mixture evenly among the lined pans. Bake in preheated oven for 15 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from oven and stand for 5 minutes before turning onto a wire rack. Set aside for 30 minutes or until completely cooled.

To make the butter icing, use an electric beater to beat the butter in a large bowl until light and fluffy. Gradually add icing sugar and beat until the mixture is very pale. Gradually add milk and beat until well combined. Divide icing between 2 small bowls. Add orange food colouring to 1 bowl and stir to combine. Cover both bowls with plastic wrap and set aside until required.

To make cat-face cakes, spread the plain butter icing evenly over 6 of the cakes. Use the red gel to draw a cat nose and mouth on each cake. Cut 12 triangles from the licorice for ears and 12 long, thin strips for whiskers. Use the green Smarties to form the eyes and top each Smartie with a small dot of red gel.

To make the jack-o'-lantern-face cakes, spread the orange butter icing evenly over the remaining cakes. Place the sugar and orange food colouring in a plastic bag and rub together to colour the sugar evenly. Sprinkle the coloured sugar over the cakes. Cut the remaining licorice into eyes, mouth and stalk. Arrange on cup cakes to form a face. Use black gel to draw a zigzag across the top of each cake.