Make the creme patissiere: put the milk into a saucepan and bring it to the boil, then take it off the heat and let it cool for a few minutes. Meanwhile, put the eggs and sugar into a large mixing bowl and whisk them together, then add in the flours and mix them through.
Tip the hot milk into the egg mix, whisk it all together then return the whole mixture to the saucepan over a low heat, and use the whisk to stir constantly while you bring it to the boil. Once the custard has reached a boil and fully thickened, remove it from the heat and put it into a bowl. Put clingfilm right on top of the custard to stop it forming a skin, seal it around the edge of the bowl, and chill until needed.
Colour the icing: use the orange and brown food colourings to colour the icing a skin tone colour. Lightly dust the worktop with icing sugar and roll the icing out to 5mm thick. Use the biscuit cutter to cut 8 circles from the icing, then use the small piping tip to cut a 5 millimeter hole in the middle.
Assemble the cupcakes: pipe a mound of creme patissiere on top of each cupcake, finishing with a peak in the middle. Place the icing round on top of that, with the creme patissiere peak poking out of the middle. Press down around the edges of the icing to seal it to the cupcake.
Water down some red food colouring with a few drops of water. Brush it around the middle of the icing and use your finger to smudge it around. Lastly, use a cocktail stick to drip some golden syrup into the hole and let it start to dribble down the side. Then enjoy!