Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened unsalted butter and dark brown soft sugar until light and fluffy, about 3-4 minutes.

Slowly incorporate the lightly beaten eggs and vanilla extract, mixing until just combined.

Gradually add the self-raising flour and spiced rum, stirring gently until the batter is smooth.

Line a cupcake tray with paper cases and fill them with the batter, about two-thirds full.

Bake in the preheated oven for 25-30 minutes until tops are golden brown.

Remove from the oven and let cool in the tray for 5 minutes before transferring to a wire rack.

Roll out the orange fondant icing and cut into tentacle shapes.

Use a damp cotton bud to attach the tentacles to the cupcakes.

Prepare the frosting by combining sifted icing sugar with water until smooth.

Frost the tops of the cooled cupcakes generously with the icing mixture.

Place the fondant tentacles on top and add splashes of blue food coloring gel if desired.

Enjoy your stunning Kraken Cupcakes, stored in an airtight container for up to 2 days.