Easy Halloween Pumpkin Themed Cupcakes

Directions

1. Heat your oven to 180°C (Gas mark 4/350°F) and line a 12-hole muffin tin with paper cupcake cases.
2. In a mixing bowl, beat the butter and caster sugar together until pale and fluffy. In a separate small bowl, lightly beat the eggs with a fork. Gradually add the eggs to the butter mixture, beating well after each addition.
3. Sift the flour over the mixture, then gently fold it in using an electric mixer on low speed. Add the milk and vanilla extract and mix again. Increase the speed and whisk for a few more seconds until fully combined.
4. Divide the batter evenly among the cupcake cases. Bake for 20-25 minutes, until the cakes have risen, are golden, and spring back when lightly touched. Transfer them to a wire rack to cool completely.
5. When the cupcakes are cool, prepare the buttercream. In a clean bowl, beat the butter with an electric whisk until light and fluffy.
6. Gradually sift in the icing sugar, beating after each addition until fully incorporated. Add the vanilla extract and beat again. Add the milk a little at a time until the icing reaches a piping-friendly consistency.
7. Add orange gel food coloring to the buttercream and beat until the color is evenly distributed.
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 to prevent sticking. Cut out jack-o'-lantern face shapes—either freehand with a small knife or using mini cutters.
10. Place the fondant face pieces onto the frosted cupcakes to create your pumpkin faces.