Sweet & Simple Bakes (October) - Spooktacular - Halloween - Cupcakes

It's HALLOWEEN. I still remember when I was still working at Loof Bar last year, I had those artistic make up done by the expert. hehe..
Anyway for this month's challenge, it was Spooktacular - Halloween Cupcakes. My attempt to make this month's challenge, was good but not as spooky as what Rosie and Maria (Sweet and Simple Bakes) mentioned in the post. Well, by adding raisins and chocolate chip to the mixture, is that creative too?? Hmm.. I do not have the witch cookie cutter or pumpkin cookie cutter or the black color icing to decorate my cupcake. I used grapefruit icing and added orange color to it. The cut-outs were actually real cookie that I baked separately (unfortunately, they were slightly burnt because I forgot to turn the oven temperature down... lol). Besides using the normal cupcake cases, I used the mini paper cupcakes cases too because they look so cute.. mini.. ;)

Spooktacular - 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.

Though my cupcakes are not as spooky as they should be, but I tell you, they taste great!!! I am sure to make more of these cupcakes.. Thank you Rosie and Maria for this great recipe! :)
Check out the rest for the Spooktacular - Halloween - Cupcakes!!

Anyhoo, for the month of October, I was unable to complete one challenge from Cookie Carnival. But do check out for the October Round-Up here!

Have a good weekend everyone! :)