With the 31^st October nearly upon us, spooky party planning will be in full flow. These cupcakes by Udi’s Gluten Free are terrifyingly easy to make using the All Purpose Flour. We’ve even got some insightful cooking tips to make sure you have a scream, this Halloween.

What You’ll Need:

• 150g Udi’s All Purpose Flour
• 150g caster sugar
• 2 eggs
• 150g butter
• 1 table spoon milk

What To Do:

• Pre heat your oven to 180°C
• In a large bowl, stir the caster sugar, eggs and butter
• Sieve in the flour and mix
• Once mixed add the milk
• Spoon the mixture into 12 cupcake cases and bake for approximately 15 minutes
• Decorate in the most frightening way you can

Top tips, from top bakers, Kings Acre Cupcakes

• Adding fruit flavours to sponge mix will give extra yumminess and will replace the job of gluten and a binding agent
• Always mix thoroughly and make sure to do the all-important ‘taste test’
• Use an ice cream scoop to get equal measured cupcakes
• Always use a timer!

How to make the Tombstone Cupcake

• Use Butter icing underneath your fondant to get a flat surface, and then sculpt your cupcake into a dome using the palm of your hand.
• For the fondant (grass), use Wiltons leaf 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.
• 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.
• The Pumpkins are made from Renshaw 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.