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Halloween cupcake decorations* Witch's cauldron: Make your favorite gelatin flavor (we suggest orange or lime) by dissolving it in the boiling water required. Do not add the cold water. Pour the gelatin into a 10-by-15-inch pan with 1-inch sides. Chill for 3 hours or until firm. Meanwhile, hollow out the center of a cupcake about 1-inch deep, to within about a quarter-inch of the sides. Pipe black icing along the top, about one-quarter inch high. Cut the firm gelatin into chunks and place in the hollowed-out cupcake. Add candy skulls and bones or other creepy shapes. Attach a piece of black lace licorice for the cauldron's handle. Insert a piece of black licorice for the spoon that stirs the brew. * Ghoulish graveyard: Frost a cupcake. Select a cookie with a rounded end to use as a tombstone; Pepperidge Farms Milano cookies, Vienna cookies or lady fingers are good. With black icing, write R.I.P. on the cookie. Position the tombstone on top of the cupcake, pushing it in slightly. Place about 1 cup of flaked coconut in a lidded jar or plastic bag. Add a few drops of green food coloring, close the jar or bag and shake to tint the coconut green. Sprinkle the coconut on the top of the cupcake. Then sprinkle with chocolate cookie crumbs to simulate dirt. * Spooky spider: Select a cupcake that puffed up over the liner for the spider's body. Frost the cupcake with dark fudge frosting. Cut lace licorice into 8 pieces about 2-3 inches long for the legs. Insert four legs on each side of the cupcake. Use candy red hots for the eyes or small red jelly beans. Sprinkle the top with chocolate cookie crumbs and orange-tinted sugar. * Witch's finger: Frost a cupcake as desired. Place a small, snack-size piece of flat taffy about 2 inches long between pieces of plastic wrap. Roll with your hands to shape into a finger. Rolling in the plastic wrap makes lines in the taffy that add to the finger's character. Make an indent in the fingertip for the nail. Place a small red or black jelly bean into the indentation for the nail. Bend the finger to make it look crooked and position it on the cupcake. * Frowny pumpkin: Frost cupcakes with orange-tinted frosting. Use a toothpick to draw lines that resemble the lines in a pumpkin. Use small black jelly beans for eyes and nose. Use a small piece of lace licorice for the mouth. Or decorate as desired. * Bloodshot eyeball: Pick a puffy cupcake. Frost the top with vanilla or favorite white frosting. In a small bowl, tint a small amount of the frosting with the color you'd like the iris to be, such as green or blue. Spread a circle of tinted frosting in the center of the cupcake. Place a mini chocolate chip in the center of the iris for the pupil. Pipe lines of red decorating gel radiating out from the iris. Run a toothpick through the lines to make them squiggly. * Marshmallow ghost: Frost a cupcake. Place a large marshmallow between pieces of plastic wrap or wax paper. Flatten it with a rolling pin. Cut the marshmallow into a ghostly shape. Use mini chocolate chips for eyes. Use frosting or decorating icing as glue to position the ghost upright on top of the cupcake. If desired, sprinkle the top of the cupcake with chocolate cookie crumbs. * Spider's web: Frost a cupcake. Melt semisweet dark and white molding chocolate in separate bowls (see tips). On a piece of parchment or wax paper, pipe concentric circles of chocolate, alternating dark and white. Lightly drag a toothpick through the chocolate starting at the center and continuing around every quarter-inch or less. This creates a spider web. If the chocolate hardens, microwave it for about 5 seconds to soften it enough to drag the toothpick through. Remove from the paper and place on the top of the cupcake. Add cinnamon raisins to simulate bugs caught in the web. * Black cat: Use a puffy cupcake. Spread and smooth dark fudge frosting or black decorating icing on the entire top. For ears, cut a large red or black gum drop in half vertically. Use melted molding chocolate or frosting to glue on the ears, with the cut side facing up. Use small jelly beans for eyes and nose. Attach strips of lace licorice for whiskers. * Molded ghost: Follow the tips below for melting white chocolate. Use a mold to make the ghosts (or other scary design) or pipe melted chocolate in the shape of a ghost on top of a frosted cupcake. Position the molded chocolate ghost on top of the cupcake. * Witch's hat: Pipe a thick layer of frosting on top of a cupcake, at least one-half inch high. Use a whole ice cream cone for a large pointed hat or cut a section off a cone with a serrated knife for a shorter hat. Use frosting (or melted molding chocolate) as glue to attach a chocolate wafer cookie to the end of the cone. Place the hat on top of the frosting. Stick in a candy corn for a nose and sprinkle with orange-tinted sugar. * Ghoulish gums: Use two sets of gummy teeth for edible fangs. You may need to trim the gummy teeth to make them look more fang-like, but try not to handle them too much because the teeth will become gummy. Slice the top of the cupcake horizontally, almost all of the way through. Use melted molding chocolate or frosting to glue the top teeth to the slice and the bottom teeth to the cupcake. Place a ghoulish item in the teeth or a gummy worm - or whatever you like. Frost the top slice with dark frosting. * Wicked worms: Frost a cupcake. Attach several gummy worms to the top, pressing them into the frosting. Sprinkle with chocolate cookie crumbs to simulate dirt. Even More Ideas For Cupcakes
* To make a cupcake "cemetery" spread devil's food cupcakes with chocolate ganache icing. Dip the top of each frosted cupcake in crushed chocolate wafers to create the look of dirt, then insert shortbread-cookie "tombstones", piped with scary messages like "Boo!" or "R.I.P." in royal icing, in the centers.
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