Preheat your oven to 160°C (or 140°C for fan-forced) and line two 12-hole muffin pans with paper cases.

Melt together 250g of unsalted butter, 150g of white chocolate, 2 cups of caster sugar, and 1 cup of milk over low heat, stirring until smooth.

In a large bowl, whisk together 1.5 cups of plain flour, 0.5 cups of self-raising flour, and 0.25 tsp of salt. Set aside.

Once the melted mixture is slightly cooled, whisk in 2 tsp of vanilla extract and 2 eggs. Gradually add the flour mixture and stir gently.

Pour batter into prepared muffin pans and bake for 30-35 minutes or until a skewer comes out clean.

Let the cupcakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Beat together 500g of cream cheese and 150g of softened butter, then gradually add 3 cups of icing sugar until smooth. Reserve half a cup for later and color the rest with red food coloring.

Pipe the red icing onto cooled cupcakes to create Santa hat shapes. Use the reserved white icing for details and refrigerate to set.

Pipe melted white chocolate into circular rings on parchment and refrigerate to firm while decorating cupcakes.

For bauble cupcakes, beat butter until creamy, add icing sugar and scoop onto cupcakes, then coat with mixed sprinkles.

Finish by piping reserved white icing at the base of each cupcake and adding the chilled white chocolate rings for decoration. Refrigerate again before serving.