Preheat and line: Set your oven to 180°C. Line a 12-cup muffin pan with paper cupcake cases.

Mix dry ingredients: Sift the cake flour, baking powder, and salt together in a large bowl.

Combine wet ingredients: Add the milk, oil (or melted margarine), eggs, and vanilla essence to the dry ingredients.

Beat the batter: Beat well with an electric mixer or whisk until the batter is smooth and creamy.

Fill cases: Spoon the batter evenly into the paper cups, filling each about two-thirds full.

Bake: Bake for 15 minutes or until a skewer inserted into the center comes out clean. Cool completely on a wire rack.

Make the icing: Beat the softened butter with an electric mixer until creamy. Slowly add the icing sugar and milk, then beat on high speed until light and fluffy.

Decorate: Pipe or spread the buttercream over the cooled cupcakes and add Halloween themed toppers.