Step 1

Pre-heat your oven to 140C Fan/325F/Gas Mark 3, and line a cupcake tin with cupcake cases (ideally black ones)

Step 2

For the cupcake sponge, mix together the baking spread and caster sugar, ideally using an electric mixer, for 5 minutes until smooth and fluffy

Step 3

Add the eggs and vanilla extract and whisk them in well

Step 4

Then gently whisk in the self raising flour

Step 5

Add the black food colouring and mix in well

Step 6

Divide the mixture between the cupcakes cases, and bake them for 25-30 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely

Step 7

Once the cupcakes are fully cool, use a cupcake corer or a knife to make holes in the middle of each cake

Step 8

Add a little bit of green food colouring to the custard and mix it in, then spoon it into each cupcake

Step 9

Make the buttercream by mixing together the butter and icing sugar until smooth, then add the vanilla extract, milk and the green and yellow food colourings until you have a bright green colour. You can add more milk if the buttercream is too stiff

Step 10

Using a piping bag, pipe the buttercream onto the cupcakes. Or spread it on with a spoon. Decorate with the candy eyes and sprinkles

Step 11

Store in an airtight container in a cool place, eat leftovers within 3 days