Halloween Cupcakes:Monsters, Mummies & Ghosts

Instructions

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2. Cut the regular size marshmallow in half.
3. Push a pretzel stick into the marshmallow making sure it’s in almost all the way through without pushing through the other side.
4. Melt about half the canned frosting in the microwave for about 20 seconds, add violet coloring and stir until frosting is thin.
5. For the green cupcakes, mix green with a little yellow.
6. Dip half the marshmallow in the frosting, let drip off a bit and then place on wax paper.
7. Let dry about 10 minutes or until firm.
8. Fit a decorator bag with Tip #2 and fill with black icing.
9. Pipe around frosting and add a mini M&M for the eye.
10. Let dry.
11. Melt the frosting a little more in the microwave, you want it pretty runny {don’t worry it will harden}.
12. Dip the cupcake in the frosting, let drip over the edge.
13. To add a little more dripping if you want, use a spoon to add a little more frosting and push it over the edge a little.
14. For the tongue – soften the Airhead in the microwave for 3-5 seconds.
15. Stretch it out a bit and mold it to look like a tongue.
16. Use a knife to shape the rounded edge, if necessary.
17. Use the back of a knife to make the middle indent.
18. Cut mini marshmallows in half on the diagonal.
19. Using a sharp knife, cut a slit in the cupcake for the tongue.
20. Push the straight side into the cupcake.
21. Add the eyes.
22. Dip the flat side on the mini marshmallow into the frosting and add to the cupcake for the teeth.

Note: I usually don’t buy canned frosting, but I have found that if the frosting needs to be melted, canned frosting is the best to use. I have tried the Decorator Icing, which is what I use on most of my cupcakes, and it doesn’t work at all. The canned frosting also hardens a bit after you use it, and can be re-melted if needed.

Instructions

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2. Attach M&M’s for the eyes with a little bit a frosting to the cupcake.
3. Fit Decorator Bag with Tip #47 and fill with either white or green icing.
4. Start piping on the Mummy strips.
5. Continue filling in the cupcake with the straight edge of the tip
6. Flip the bag over and pipe on a few ridged strips of icing
7. Add a very small sprinkle of ground cloves or cinnamon. You could probably also use cocoa powder.

Instructions

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2. Fit a Decorator Bag with a Giant Round Tip and fill with Meringue {recipe below} Pipe Ghosts onto a parchment paper lined cookie sheet. Follow instructions below for baking.
3. Add a little yellow {or other color} frosting to the cupcake, add the ghost. Pipe frosting around ghost with Tip #12. Add mini M&M’s for the eyes.

Meringue

1. Beat the eggs whites, vanilla and cream of tartar on medium-high until soft peaks form.
2. Gradually add the sugar while beating on high until stiff peaks form and meringue is glossy white.
3. After piping ghosts onto parchment paper, bake at 250 degrees for about 15 minutes, watch closely so they don’t get too brown.