Pre-heat the oven to 180°C/160°C /Gas Mark 4. Line a muffin tin with the baking cases.

Place the margarine and sugar in a large bowl and cream together until light and fluffy. 

Add the eggs and Vanilla Extract and beat together until smooth if the mixture begins to curdle add a spoonful of flour.

Add in the flour and mix until combined. 

Divide the mixture between the baking cases and bake for 15-20 minutes until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes and then transfer to a cooling rack to cool completely. 

Pop the butter in a bowl and beat with a hand held electric whisk, until light and fluffy. Add in the icing sugar and vanilla and beat until combined. 

Split into three bowls, add 1tsp of green food colouring to one. 1tsp Orange food colouring to one and leave one white.  

Once the cupcakes are cooled, take a sharp knife, and cut a circle out of the top of each cake at an angle about 2cm from the edge. Remove the circle of sponge and place a small spoonful of jam in the hole in the sponge and place the piece of sponge back on top. Repeat to fill each cupcake. 

Pipe a circle of buttercream, leaving a 2inch gap from the edge. Place the cupcake flat down on greaseproof paper, and gently flatten down, until the buttercream reaches the edge of the cupcake. Repeat with all the cupcakes, and then place in the freezer for 15 minutes. (You should be able to make 4 of each colour.) 

Take out the freezer and peel from the paper.  

Now it is time to get creative. Using the writing pens decorate your cupcakes with spooky faces. For the pumpkins use the mini pretzel stick to replicate a stalk