Halloween Cupcakes with Plant-based Dyes

To Make the Plant-Based Dyes: For the pink dye, add beetroot and water to a blender and blend for 1 minute. Strain and pour into a sealable container. Store in fridge.

For the yellow dye, combine turmeric and water and in a small bowl until smooth. Cover and store in the fridge.

For the green dye, combine spirulina and water in a small bowl until smooth. Cover and store in the fridge.

When ready to use, add dye a few drops at a time to your frosting or batter of choice! See how you like the colour, and add more if desired.

To Make the Cupcakes: Preheat oven to 160°C/fan 140°C/gas 3 and line a 12-hole cupcake tin with cupcake cases.

Add butter, maple syrup and vanilla to the bowl of a stand mixer and beat until pale and fluffy.

Add eggs, one at a time, until combined.

Whisk together flour and baking powder to combine. Reduce mixer to low speed. Add half the flour to batter, followed by the milk and remaining flour. Beat until just combined.

Divide batter between cupcake cases and bake for 20 minutes or until an inserted toothpick comes out clean. Transfer to a cooling rack to cool completely.

To Make Bats: Separate each oreo cookie and scrape out and discard frosting. Cut each cookie in half to make 2 half circles. Line a tray with baking paper and place a teaspoon of melted dark chocolate onto the paper. Insert the blunt end of a bamboo skewer into the chocolate. Place the tips of 2 oreo halves into the chocolate on an angle to make the bat shape. Dip the candy eyes in chocolate and stick on top. Refrigerate to set. Repeat with remaining oreos to make 12 bats in total.

To Make Frosting: Place ricotta and maple syrup in a food processor and blend until smooth. Separate into 3 small bowls. Add dye 1 teaspoon at a time until desired colour is achieved and frosting is still thick enough to hold its shape. Transfer to a piping bag and use to decorate cupcakes.

Insert a bat into each cupcake to serve. Store cakes refrigerated for up to 3 days.