Food Network Magazine's Halloween Cupcakes
Photo By: Kat Teutsch
Bubbling Cauldron by Lina Nykorchuk from Toronto
Halve a plain medium-sized cake doughnut horizontally, then press one half, cut-side down, onto a chocolate-frosted cupcake. Cover the doughnut with chocolate frosting, then pipe green frosting into the doughnut hole. Roll the bottom edge of the frosting in red sugar crystals. Cut a small piece of black licorice string and insert the ends into the doughnut so it stands up like a handle. Add a pretzel rod stirrer and a piece of cotton candy for smoke.
Pumpkin Patch by Gina Nalbone from Hamilton, NJ
Break apart shredded wheat into hay-like pieces and pile the strands onto a frosted cupcake (try a pumpkin spice cupcake with maple frosting), then add a cluster of mini candy pumpkins.
Haunted Forest by Tiffany Aguilar from Pasadena, TX
Melt chopped semisweet chocolate in the microwave in 15-second intervals, stirring, until smooth. Transfer to a squeeze bottle and draw a tree on wax paper; refrigerate until set. Melt white chocolate and transfer to a squeeze bottle; pipe onto the branches to make ghosts. Add chocolate sprinkles for eyes and return to the refrigerator to set. Crush chocolate wafer cookies and sprinkle onto a frosted cupcake. Cut a small slit in the top of the cupcake and insert the tree.
To make the evil witch's legs, roll orange fondant into two 3-inch-long ropes. Mold small pieces of black fondant into shoes and press onto the legs. Place the legs on a plate and use black decorating gel to draw striped tights. Put a green-frosted cupcake upside down on top of the legs.