DIRECTIONS:
For the bow, tint fondant leaf green and roll 1/16 inch thick. Cut two 1-1/2x1/4-inch strips. Fold ends toward the center and pinch ends together. Cut two 2x1/4-inch strips and notch a "V" on each end; let dry. Lay folded strips on top of the notched strip. Cut a 1/4x1-inch strip and wrap the center, flattening the ends on the back.
Tint fondant rose and roll 1/16 inch thick; cover the cupcake with fondant. Tint fondant black and roll 1/16 inch thick. Cut fondant into a mouth shape using a knife. Attach the mouth using a damp brush. Shape white fondant into eyes. Tint fondant rose and roll 1/16 inch thick. Cut rose eyelids using a knife; press onto the eyes.
Pipe on black pupils and eyelashes with a small round icing tip. Roll white fondant 1/16 inch thick. Cut out teeth using a knife. Cut a rose uvula using a knife. Attach the bow, eyes, teeth, and uvula using a damp brush. Tint fondant orange and pipe dots with a small round decorating tip. Roll out gumdrops on waxed paper sprinkled with sugar. Cut rolled gumdrops into a tongue shape using scissors dipped in sugar. Score the tongue down the center and insert in place. To ensure the fondant bow retains its shape, prepare and let dry for 48 hours before attaching.
Source: http://www.bhg.com/halloween/recipes/17-frightfully-good-halloween-cupcakes/#page=34
To browse cupcake wrappers you can use with these cupcakes, click HERE.
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