Halloween Cupcakes

Mummy Cupcakes
Cupcakes of your choice
1 can (16 oz.) chocolate frosting
Pastry tip--basket weave tip #46
1 can (16 oz.) vanilla frosting
Blue and black decorating gel
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Frost cupcakes with chocolate frosting. For noses, drop a small mound of chocolate frosting in the center of each cupcake.

Insert tip #46 into a pastry bag; fill with vanilla frosting. Pipe long bands across each cupcake, leaving small gaps for the eyes and mouths.

With blue gel, pipe eyes. Add pupils with black gel.

Batty Bats
Cupcakes of your choice
1 can (16 oz.) vanilla frosting
Blue paste food coloring
Gum balls
Sticks Winterfresh gum
Fudge-striped cookies
1 can (16 oz.) chocolate frosting
Pastry tip--round tip #3
Candy corn
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Tint vanilla frosting bright blue; frost cupcakes.

Add gum ball eyes. Using clean scissors or a small sharp knife, cut sticks of gum into eyebrow shapes. Pint the tops to curve if desired; insert above eyes.

For bat wings, with a small serated knife, cut cookies in half. (Use a gentle sawing motion for best results.) Add scalloped edges if desired. Insert two cookie halves into each cupcake.

Using chocolate frosting and #3 tip, pipe pupils on eyes. For fangs, cut the white part from the candy corn. Add two white fangs under each mouth; press down gently.

Mini Spider Bites
Miniature cupcakes of your choice
1 can (16 oz.) chocolate frosting
M&M's miniature baking bits
Chocolate sprinkles
Pastry tip--round tip #7
1 can (16 oz.) vanilla frosting
Shoestring black licorice
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Generously frost cupcakes with chocolate frosting; add M&M's for noses. Top with chocolate sprinkles.

Insert tip #7 into pasty bag; fill with vanilla frosting and pipe spider's eyes. Add M&M's for pupils. Cut black licorice into 2-in. pieces; attach eight legs to each cupcake.