Easy Halloween Pumpkin Themed Cupcakes

Directions

1. Start by heating your oven to 180°C (Gas mark 4/350°F) and line a 12-hole muffin tin with cupcake cases.
2. In a mixing bowl, beat the butter and caster sugar together until light and fluffy. Lightly beat the eggs in a separate bowl, then gradually add them to the butter mixture, whisking well after each addition.
3. Sift the self-raising flour over the mixture and gently fold it in with an electric whisk on low speed. Add the milk and vanilla extract, then mix again. Increase the speed and whisk for a few more seconds until everything is well combined.
4. Distribute the batter evenly among the cupcake cases. Bake for 20-25 minutes until the cakes are risen, golden, and spring back when touched. Transfer to a wire rack to cool completely.
5. When the cakes are cool, prepare the buttercream icing.
6. Beat the softened butter with an electric whisk until light and fluffy. Gradually sift in the icing sugar, mixing thoroughly after each addition. Add the vanilla extract and whisk again. Add the milk a little at a time until the icing reaches a piping consistency.
7. Add orange gel food colouring to the buttercream and whisk until the colour is uniform.
8. Once the cupcakes are completely cool, use a palette knife to spread a layer of orange buttercream over each one.
9. Roll out the black fondant on a surface dusted with icing sugar if needed to prevent sticking. Cut out jack-o'-lantern face shapes using a small knife or mini cutters.
10. Place the fondant face pieces on the cupcakes to decorate.