1. Heat your oven to 160 C and line the cupcake tin with 12 cases.
    2. Beat the butter with the sugar until white & fluffy .
    3. Add in lightly beaten eggs in a few batches and mix until incorporated each time. 
    4. Add vanilla extract and mix until combined.
    5. Add self-raising flour and milk and mix until well combined.
    6. I used an ice-cream scoop and split the batter into 12 cases. 
    7. Bake for about 25 mins (adjust according to your oven as different ovens may vary). 
    8. Decorate with your desired Buttercream with open star tip (1M) and French tip (6B) to achieve a pumpkin shape

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