• Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Line a 12-hole cupcake tin with cake cases and set to one side.
• Add the Stork (or butter) and caster sugar to a large mixing bowl and beat until pale and fluffy. Add the eggs and mix again until combined.
• In a small bowl, mix the red food colouring and vanilla extract together - this will help it mix evenly into the cake batter a bit more. Pour the colouring/vanilla mix into the cake batter and beat again with the mixer until it is an even. vibrant crimson colour.
• Mix the gluten free flour, baking powder, xanthan gum and cocoa powder in a separate bowl and then sift into the mixture. It's important to use a sieve here to ensure you don't get any lumps!
• Pour in the buttermilk and then beat with the mixture again until you have a smooth batter with no lumps of flour.
• Add the vinegar to a small bowl, pour in the bicarbonate of soda, stir briefly to mix (it should fizz and bubble a little!) and then pour into the cake mixture. Beat with the electric mixer until combined.
• Pour the cake batter evenly between the cupcake cases and then place in the oven for 22-25 minutes. Do not open the oven door until at least 20 minutes! The cakes should have risen nicely. Remove from the oven to cool completely - but while the oven is still hot, make the edible glass.

To make the edible glass:

• Unwrap the Glacier Mints and spread them out on a lined baking sheet with no more than 1-2 inches between them. Place in the hot oven as soon as the cakes are out for 5 minutes (or until completely melted). Keep an eye on them - remove from the oven as soon as they have melted into one layer and place on a cooling rack for cool completely and harden up.
• Once ready to decorate, use the end of a rolling pin or a pestle to smash the sheet into shards.

To make the frosting:

• Add the butter (it's very important this is at room temperature!) to a large mixing bowl and beat with the electric mixer for 1-2 minutes.
• Add the icing sugar and vanilla extract to the mix and beat again until fully combined.
• Add the cream cheese and beat the mixture for several minutes until it is thick, light and fluffy with no lumps of cream cheese. Note - I strongly recommend using Philadelphia cheese, and ABSOLUTELY a full-fat version, as cheaper brands or non-fat ones may result in runny frosting!

To make the ganache:

• Break the white chocolate into a microwaveable bowl and heat in short bursts of 10-20 seconds until just melted.
• Add the cream and food colouring and stir well. Use straight away - it will thicken as it cools.

To assemble the cupcakes:

• Spoon the frosting into a piping bag - I used one with a star nozzle - and pipe swirls onto the cupcakes. You can be generous with these!
• Stand the shards of 'glass' up in the frosting and then drizzle with the ganache 'blood' to finish. Spooky!