Halloween Cupcakes!

Makes approximately 12 cupcakes

Ingredients
175g (6 oz / 1 &1/3 cups) self-raising flour
175g (6 oz /1 &1/2 sticks) butter, at room temperature
175g (6 oz / 1 cup) of caster sugar
3 eggs
1 tsp vanilla extract
3 – 4 tbsp milk
Icing/frosting of your choice – go wild and make a statement
Decorations of your choice – the spookier the better 

You will need a 12 hole-muffin tin and 12 cupcake paper cases

Method

Preheat the oven to 200°C/fan180°C/400°F/Gas Mark 6. Line a 12 hole-muffin tin with cupcake paper cases.

Sieve the flour into a bowl and leave aside. In a large mixing bowl add the butter and sugar and beat until the mixture becomes light in colour and fluffy. Add one egg at a time beating well between each addition. Beat in the vanilla extract and then gently fold in the flour until combined. Stir in the milk until you have a good dropping consistency. Spoon the mixture equally into the prepared muffin tin and place in the preheated oven. Bake for 20 -25 minutes or until risen and golden and a skewer inserted into the middle comes out clean. Transfer to a wire rack to completely cool.

Rosie’s notes: 1. Fill the cupcake paper cases no more than two-thirds full for the cupcakes to rise. 2. If the tops dome a little when completely cool, take a segregated knife and slice the domed tops off and discard, this enables flat tops for icing and decorations. 3. I have also measured my ingredients that I weighed out into cup measures as requested but please note if using, I cannot guarantee how accurate these measures are in cups. 4. If using plain flour because you cannot acquire self-raising flour add 1½ tsp of baking powder to the plain flour.

(whip everything together and refrigerate before using)