Cupcake Recipes

DIRECTIONS:   Mold black marzipan boots around two peppermint sticks to create the legs.  Stick yellow mini candy-coated chocolates on each boot for the buckles, using frosting to secure.  Dye coconut green with food coloring; top a frosted cupcake with the coconut.  Insert peppermint sticks into the cupcake. Source:http://www.bhg.com/halloween/recipes/17-frightfully-good-halloween-cupcakes/#page=21   To browse cupcake wrappers you can use with these cupcakes, click HERE.

DIRECTIONS:       Spray white frosting and a marshmallow with green spray icing.  Break a pretzel stick in half; press pieces into each side of the marshmallow to make neck bolts.Press marshmallow onto the cupcake for the head.  Pipe on black frosting to make the hair, eyes, and mouth. Source: http://www.bhg.com/halloween/recipes/17-frightfully-good-halloween-cupcakes/#page=9   To browse cupcake wrappers you can use with these cupcakes, click HERE.

DIRECTIONS:   Start with frosted store-bought or homemade cupcakes for these quick and haunting Halloween cupcakes.  To make the mummy cupcakes, follow these decorating steps:bbUse a pastry bag with a basket-weave tip to pipe on white frosting.  Pipe on red frosting for the mummy's eyes.  Make two dots using black frosting for the pupils.Source: http://www.bhg.com/halloween/recipes/17-frightfully-good-halloween-cupcakes/#page=4To browse cupcake wrappers you can use with these cupcakes, click HERE.

DIRECTIONS:    Generously pipe frosting onto a 2-1/2-inch cupcake. Remove paper bake cup from a 1-3/4-inch cupcake and place the small cupcake, upside down, on top of the large cupcake. Generously pipe frosting on top of small cupcake. Top with a doughnut hole. Use frosting to secure any unstable parts of the stack.On parchment paper, roll a 1-1/2-inch-diameter ball of fondant into a 6-inch-diameter circle. Drape fondant circle loosely over the cupcake stack, pressing or creasing fondant to make the stack look more ghostly.   Use frosting to attach candy-coated sunflower kernels to the fondant for eyes and mouth or use...

DIRECTIONS:   Hollow out the centers of chocolate cupcakes to form a cauldron.  Ice around the tops and sides of the cupcakes with chocolate frosting; cover in chocolate cookie crumbs.Fill the cupcake openings with green-dyed vanilla pudding, then decorate with green gel, an array of green sprinkles, and a few pieces of small green candy.Bend a small strip of licorice and insert on opposite sides of each cupcake to form the cauldron handle. If desired, add a chocolate-stick stirrer.     Source:http://www.bhg.com/halloween/recipes/17-frightfully-good-halloween-cupcakes/#page=20   To browse cupcake wrappers you can use with these cupcakes, click HERE.