1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 16-hole muffin tin with paper cases.

2

In a large bowl, whisk together the flour, salt, baking soda and cocoa powder; set aside. In a medium bowl, whisk together the buttermilk, vinegar, and 1 tsp vanilla extract; set aside.

3

Using an electric mixer on high speed, mix the granulated sugar and butter in a large bowl until light and fluffy. Reduce the speed to low and add the eggs, one at a time, until well-incorporated. Alternate adding the flour mixture and the buttermilk mixture until just mixed. Add red food coloring, but be sure to not over beat the batter.

4

Fill each cake case ¾ of the way and bake for 25 mins or until a skewer inserted in the centre comes out dry. Remove from the oven and cool the cupcakes for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

5

To make the icing, in a large bowl, combine the yogurt, cream cheese and the remaining 1 tsp vanilla extract. Beat until well combined and creamy. Divide the icing into 3 smaller bowls and add food colouring to each to create three different colours. Transfer the coloured icings to individual piping bags and chill for 1 hour.

6

Once the cupcakes have cooled and the icing is chilled, decorate your monster cupcakes using different sizes and shapes of piping tips and top with edible eyeball decorations, if you like.