Spooky cupcakes
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Method

  1. Pre heat your oven to 180°C/350F/Gas Mark 4.
  2. In a large bowl, stir the caster sugar, eggs and butter. Sieve in the flour and mix, then add the milk.
  3. Spoon the mixture into 12 cupcake cases and bake for approximately 15 minutes. Leave to cool.
  4. Mix together the butter, icing sugar, vanilla extract and food colouring. If needed, add milk to loosen the mixture, then place into a icing bag and pipe onto the cupcakes.

How to make the Tombstone Cupcakes:

  1. Use the buttercream icing underneath your fondant to get a flat surface, and then sculpt your cupcake into a dome using the palm of your hand.
  2. For the fondant (grass), use green icing colouring. Create the grass by using a Wilton #233 nozzle. Fill the bag with coloured butter icing and squeeze in an upward motion.
  3. Create the Tombstone by rolling black fondant. We used the cutters from Lakeland but feel free to use a sculpting tool to carve the RIP.
  4. The pumpkins are made from orange fondant. Simply roll into a ball, make a small indentation on the top and add lines down the side with a sculpting tool. Use some remaining green icing for the stalk.

For more information, please visit: www.udisglutenfree.co.uk

This recipe is from the master bakers at Kings Acre Cupcakes: www.kingsacrecupcakes.co.uk 

For more treats you make with the little ones this half-term, grab yourself a copy of Yours.

Tip

Good to make with the children if you don't mind a bit of mess. Use an ice-cream scoop to get equal-sized cupcakes

Ingredients

150g udi's all purpose flour
150g caster sugar
2 eggs
150g butter
1 tbsp milk
For the orange buttercream:
125g of butter
1 tbsp milk
300g icing sugar
1/2 tsp vanilla extract
1 tbsp Dr Oetker food colour gel neon orange/orange food colouring
For the tombstone cupcakes:
125g of butter
1 tbsp milk
300g icing sugar
1/2 tsp vanilla extract
1tbsp of green food colouring
1 block of black fondant
1 block of orange fondant

Notes

Time: 15 mins
Serves: 12
Nutrition: n/a