any kind you like - Ive linked some of my free-from recipes below. Its easiest to follow a 2 dozen recipe but fill 26 cases with the batter instead of 24
150 grams icing sugar / powdered sugar
350 grams gold foil wrapped Stork margarine block
softened (dairy & soy-free)
2 tsp vanilla extract or flavouring of choice
Instructions
To make the buttercream, beat the margarine and icing sugar together until smooth and fluffy, adding the flavouring to loosen it slightly to a spreadable consistency
Take out 2 heaped tablespoons of the buttercream and mix in a touch of the green gel colouring.
Set aside
Now take out 3 heaped tablespoons of the frosting and colour with the black food gel.
Place into a piping bag with a wide nozzle and set aside
Colour the rest of the buttercream with the orange colouring
Arrange the cakes on tray or platter as follows:
Top row 4, 2nd row 5, middle row 6, next row 5, bottom row 4 so you're using 24 cupcakes here
Ice all of those cupcakes with the orange buttercream
Now pipe a Jack O'Lantern face onto the pumpkin body using the black frosting in the piping bag
Ice the last 2 cupcakes with the green buttercream and add on top as the pumpkin stalk above the top row
Here are some of my free-from cupcake recipes you may like to use
You can always put a face on every cupcake if you wish with a little green stripe on top for the stalks