Combine all the dry ingredients and then add all the remaining ingredients.

Stir just until combined and then fill the cupcake liners 3/4 full.

Bake them in a pre heated oven at 200°C – 400°F for 16-20 minutes or until a toothpick inserted in the centre comes out clean.

Let them cool down completely.

Bring the granulated sugar and water to a boil in a small high-sided saucepan, stirring, until the sugar dissolves.

Reduce the heat to medium-high, and cook until the mixture just starts to turn pale gold around the edges.

Quickly remove from heat (or the “glass” will look yellow) and immediately pour the caramel onto a rimmed baking sheet lined with baking paper.

Working quickly, tilt the baking sheet to spread the caramel to make a very thin layer. Let it cool and harden. Then break it into pieces.

Beat the softened butter with an electric mixer fitted with a paddle attachment for a few minutes and then incorporate the icing sugar and vanilla extract. Mix well.

Pipe the buttercream onto the cooled cupcakes, top them with a piece of “glass” each and drizzle some strawberry syrup “blood” where the caramel has entered the cupcake.