Preheat the oven to 180C/Gas 4.
1) In a large bowl, whisk together the flour, salt, baking powder and bicarbonate of soda.
2) In another bowl, whisk together the vanilla essence, milk and vegetable oil.
3) Cream together the butter and sugar with a handheld mixer in a large bowl. Add the eggs one at a time and mix to combine. Alternate the dry and wet ingredients to the egg mixture, starting and ending with the dry ingredients.
4) Pour the batter two-thirds full into the cupcake tins and bake for 15-20 minutes. Remove from the oven and allow to cool before icing.
1) Put a bone template on a greaseproof paper-lined baking tray.
2) Melt the chocolate over a double boiler. When melted, pour the chocolate into a resealable bag. Press out the excess air and seal the bag. Snip a 0.5cm corner from the bag and, following the bone template, pipe an outline onto the graseproof paper. Fill in the bone with chocolate. Tap the baking tray lightly to smooth the top of the chocolate. Repeat with the remaining chocolate to make six bones.
3) Refrigerate until firm, about 5-10 minutes.
4) Spread the vanilla icing on top of six cupcakes, mounding it slightly. Using a sharp knife, make a small slit in the top of each doughnut hole. Carefully peel one chocolate bone from the waxed paper and insert the pointed end into the slit. Repeat with the remaining bones and doughnut holes. Place one doughnut hole on top of each cupcake. Put in the freezer for 15 minutes. Spread the icing over the doughnut hole until it is smooth and covered.
5) Add the cornflake crumbs to a medium bowl and gently press the iced cupcakes into the crumbs to cover completely. Transfer the cupcakes to the aluminium tray.
1) Cut the yellow fruit chews into 2.5cm squares. Spread the vanilla icing on one cupcake, mounding it slightly. Use a small spoon to create a well in the center of the frosting. Put the cupcake in the baking tray and arrange the fruit chew in the well at an angle.
2) Heat the caramel sauce for 2-4 seconds in the microwave and drizzle it on top of the cupcake so that it fills the well and spills over like gravy. Repeat with remaining five cupcakes.
Peas and carrots:
1) Cut the fruit chews into 0.5cm cubes. Add the vanilla icing to a small bowl and add enough green food colouring until it becomes bright green colour. Spread on top of the cupcakes.
2) Arrange the green sweets and orange chews on top, pressing them into the icing. Transfer the cupcakes to the aluminium tray.