Preheat oven to 180C (160C fan assisted).

Put the sugars, oil and vanilla into a mixing bowl.

Crack in the 2 eggs and beat until smooth.

Peel and finely grate the swede, then add to the mix.

Add the flour, baking powder and spices, then stir until you have a smooth batter.

Use a dessertspoon to fill the cupcake cases three-quarters full.

Bake for 25 minutes. Allow to cool in the tin for 5 minutes, then remove from the tray and leave to cool completely on a cooling rack.

Put the butter, icing sugar and vanilla into a mixing bowl and beat until smooth (you can add 1 tsp of hot water to help loosen the mixture).

Put the buttercream into a piping bag fitted with a small swirly nozzle (or use a sandwich bag and cut off the corner when you are ready to pipe).

Pipe a swirl of buttercream in the middle of the cupcake and try to make it come up to a point (this will be the mouse’s nose).

Using a small sieve, dust with icing sugar.

Gently press 2 chocolate buttons in for the ears, add 2 currants for the eyes, a little ball-shaped sweetie for the nose and a strawberry lace for the tail.