Put the syrup, brown sugar and oil in a medium bowl and whisk in 125ml boiling water.
Whisk in the next four dry ingredients followed by the egg. The mixture will be quite runny but don’t worry. Divide between the paper cases, filling to about three-quarters. Bake for 15-20 minutes, depending on size.
Beat together the butter, icing sugar and soft cheese until very pale and creamy. Chill for 15 minutes.
Scoop out a hole in the centre of each cupcake with a teaspoon. Fill with conserve then spoon or pipe the frosting on top. Decorate with sugar paste bats, balls and green sprinkles.
It’s easier to fill the cupcake cases if you transfer the mixture to a jug. Make the decorations with sugar paste which stays firm. Buy it in cake decorating shops. For a simpler solution, buy edible cricket themed cake toppers which are available online.
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