Weigh out your eggs and get as close to 150g as possible. Then, measure out the rest of your ingredients to the exact weight of your eggs.

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

One at a time, add the eggs and beat in until fully incorporated.

Add the zest and/or flavouring/extract that you are using and beat in until fully incorporated.

Sieve in the flour and beat in just until the flour is no longer visible. Avoid over mixing here.

Using a tablespoon or ice cream scoop, split the mixture evenly into all of your cake cases.

Bake your cupcakes on the middle shelf for 15 - 20 minutes until bakes. Your cupcakes will be baked through when a cocktail stick comes out clean when tested (a few crumbs is fine); the surfaces of the cupcakes bounce back when gently pressed on, and you hear little to no crackling/bubbling when you listen to them.

Once baked, leave to cool in or on the tray for around 10 minutes before transferring to a wire rack to cool completely.

While your fire cupcakes are cooling, make your “kol-nuts”.

Either using the tray your cupcakes sat on, or using a fresh one, line a baking tray with greaseproof paper/baking parchment. Set aside.

In a heatproof bowl, melt your chocolate in the microwave in 30 second bursts, stirring in between until completely melted.

Pour the Rice Krispies into the melted chocolate and stir in gently until all of the Rice Krispies are covered. You want the mix to be chocolatey for the colour!

Using wet hands and/or a spoon, shape the Rice Krispie chocolate mix into small clusters and set them on the lined baking tray. The size is up to you, but I would recommend making them no bigger than the size of a ping pong ball.

Chill your “kol-nut” treats in the fridge while you decorate your fire cupcakes.

In a large mixing bowl, beat the butter to loosen and smoothen it.

Add ½ the icing sugar and beat in until light and fluffy.

Do the same with the other ½ of the icing sugar.

If using just one kind of flavouring, add in the juice or extract now. Skip this step for now if using multiple flavours.

Sprinkle in a little more icing sugar if the juice has made your buttercream quite loose. Do this until it has thickened a little more.

Divide the buttercream equally into smaller bowls. One bowl for each colour you have chosen. I did 8 colours in total, but you can pick and choose! Pink & green, red & orange and the two shades of blue are key for an Elemental feel.

Add the colours into the individual bowls of buttercream. One colour per bowl to make it easier. Start with a little amount of food colouring, mix in and then add to it if needed.

If using multiple flavourings, add them to the associated colours and mix in. Start with a little amount, like ¼ tsp, then add more to taste if desired. Extracts and flavourings are concentrated amounts of flavour so be mindful of that during this stage.

Prepare a sandwich bag or piping bag for the amount of colour combinations that you are going for. I used four piping bags for the colour combinations, then another one for the extra yellow decoration at the end.

Cut the ends off the piping/sandwich bags. Slide your 2D closed star piping tip into the end of the first one.

Choose your first colour combination to pipe i.e. red & orange. Spoon the red buttercream into one side of the piping bag, pushing it further down with the spoon. Avoid touching the other side with the red buttercream as much as possible.

Spoon the orange into the other side, using the spoon to edge it down as close to the bottom as possible. Don’t worry if the colours touch now, just try not to let them completely mix together.

Squeeze the buttercream down to the tip of your piping bag and push it out of the tip, back into the bowl that had the red buttercream into it. Do this until you see the orange coming through, then stop.

Pipe the buttercream in swirls onto at least 3 of your cupcakes - depending on how many colour combinations you have chosen. If you are only going with two combinations i.e. red & orange and the two blues, pipe the red & orange combination onto 6 of your fire cupcakes. The more colour combinations you have chosen, the less cupcakes will have those colours on.

Repeat steps 3 to 6 with the rest of your colour combinations, until all of your cupcakes are frosted. Be sure to remove your 2D closed star piping tip from each used bag and rinse it fully with warm water before attaching it to the next bag. Keep roughly 1 tbsp of yellow buttercream to the side for the last touch of flames.

Retrieve your “kol-nuts'' from the fridge. Spray them with the edible gold glitter in concentrated areas to create glowing spots. Top the cupcakes with one “kol-nut” each.

Pipe the remaining yellow frosting in little stars on the “kol-nuts” to represent the top of a flame.

If using the shape-holding cupcake cases, be sure to pull the concertina apart before trying to peel the case away from the cake to eat.