If making the butterscotch sauce, do so now using the following steps.

Melt the butter and brown sugar together in a heavy based pan over a medium heat.

Add the cream and stir in until well combined.

Take off the heat and add the vanilla and salt. Stir in well.

Add 2 tsp of red food colouring to the remaining butterscotch sauce and mix in until you achieve the ‘blood’ shade you’re after.

Pour your ‘blood’ sauce into clean glass containers to cool completely. I used old jam jars for this.

Next, make your cakes.

Prepare 12 large cupcake cases by placing one in each of the sections of a muffin tray. If using card-based or stand alone cases, place all 12 onto a baking tray and set aside.

Cream together the butter and sugar in a large bowl, until light and creamy.

Add the eggs, one at a time, and beat in until fully incorporated.

Add the flour and mix in until there are no flour lumps. Try not to over mix.

Split the cake mix evenly between each cupcake case until it is used up. They should be around ½ to ¾ full but not completely full. The cakes need room to rise!

Bake the cakes for 18 – 20 minutes.

Your cakes will be ready when the surface of the sponges bounce back when pressed on gently, and you hear little to no crackling/bubbling sounds when you listen to them.

Once baked, leave to cool in the tray for 15 or so minutes, then transfer to a wire rack to cool completely.

Whilst your cakes are cooling, make your buttercream.

Beat together the butter and sugar until light and fluffy. Add the milk here to loosen if needed and beat in well.

When cool enough, add the 2 – 3 tbsp butterscotch sauce you separated earlier and beat in until fully incorporated. Set aside for a moment.

Once the cakes are fully cool (this doesn’t take long!), de-centre each cupcake by spooning the middle of the cake out. Either set aside or eat each centre.

Fill each cupcake with the red butterscotch sauce, putting in as much as you can, right up to the edge of each hole.

Separate some buttercream into two more smaller bowls. This will be used for the stitches and feathers.

Add black food colouring to one bowl and purple to the other and mix individually.

Using a piping bag or sandwich bag with a petal piping tip (or tip of your choice) attached, pipe a small amount of plain butterscotch buttercream in the centre of one cupcake to create a stable structure to continue piping on.

Pipe from the bottom up, moving around the centre of your cake, to create a pointed dome with the butterscotch buttercream.

Pipe around the base of the dome, on the surface of the cake, to create the lip of the hat.

Repeat with each cupcake until you have buttercream hats on each one.

In a separate piping bag or sandwich bag with the end snipped off or a pin-point nozzle attached, pipe on patchworks and stitches using the black buttercream.

Do the same with the purple buttercream, piping the feathers on one side of each hat. This does not need to be neat, the witch hat in the show is super ugly!