Easy Halloween Mummy Cupcakes

Directions

1. Set the oven to 180°C (Gas mark 4/350°F) and line a 12-hole muffin pan with paper cases.
2. Cream the softened butter and caster sugar together until pale and fluffy. Beat the eggs lightly with a fork, then add them gradually to the butter mixture, whisking well after each addition.
3. Sift the self-raising flour, cocoa powder, and baking powder over the bowl. Using an electric whisk on low speed, gently fold the dry ingredients into the wet until combined.
4. Pour in the milk and vanilla extract, then mix again. Increase the mixer speed and whisk for a few seconds until the batter is smooth.
5. Divide the batter evenly among the cupcake cases. Bake for 20 to 25 minutes until the tops spring back when touched. Transfer to a wire rack to cool completely.
6. To make the buttercream, beat the softened butter with an electric whisk until light and fluffy. Gradually sift in the icing sugar, mixing thoroughly. Add the vanilla extract and mix again, then add the milk a little at a time until the icing reaches a piping consistency.
7. Spoon the buttercream into a disposable piping bag and snip off the tip. Pipe zigzag lines across each cupcake to mimic mummy bandages, leaving a small gap near the top.
8. Press two edible candy eyes into the gap, using the buttercream as adhesive.